Broccoli and Cauliflower Casserole

Recipe View 25 mins Cook the Rice: In a saucepan, bring 2 cups of water to a boil. Add the rice, stir, reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the water is absorbed. Drain any excess water and set aside. (25 minutes)

Recipe View 15 mins Prepare the Vegetables: Steam the broccoli and cauliflower florets for 8-10 minutes, until they are tender-crisp. Alternatively, you can blanch them in boiling water for 3-4 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain well. While the vegetables are steaming, preheat your oven to 350°F (175°C). (15 minutes)

Recipe View 15 mins Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent. Stir in the cooked rice, broccoli, and cauliflower, ensuring the vegetables are evenly coated with the butter and onion mixture. Reduce the heat to low and gradually add the cubed cheese, stirring constantly until the cheese is completely melted and smooth. Stir in the cream of chicken soup (or béchamel) and milk (or cream) until well combined. (15 minutes)

Recipe View 30 mins Assemble and Bake: Transfer the entire mixture to a greased 9x13 inch baking dish. Sprinkle the cracker crumbs evenly over the top. If desired, dot with extra butter for added richness. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown. (30 minutes)

Recipe View 5 mins Cool and Serve: Let the casserole cool for a few minutes before serving. This allows the cheese sauce to set slightly.