Chunky Veggie Casserole

Serves: 6
Total Calories: 465


2 cups water
1 cup uncooked white rice
1 (16-ounce) bag frozen broccoli florets
1 (16-ounce) bag frozen cauliflower florets
1/3 cup water
1 medium onion chopped
1/3 cup butter or margarine
1 (16-ounce) jar Kraft Cheeze Whiz Cheese
1 (10 3/4-ounce) can cream of chicken soup condensed
2/3 cup milk


In a saucepan, bring 2 cups water and rice to a boil. Reduce heat. Cover and simmer 15 minutes, or until water is absorbed.

In a bowl, heat broccoli and cauliflower with 1/3 cup water in microwave on high heat 8 minutes, or until done. Drain vegetables.

Preheat oven to 350 degrees.

In a frying pan, saute onion in butter. Stir cooked rice into onion. Spread rice mixture into a greased 9 x 13-inch pan. Stir vegetables, cheese sauce, soup, and milk into rice mixture. Bake 30–35 minutes, or until bubbly. Makes 6–8 servings.

Nutritional Facts:

Serves: 6
Total Calories: 465
Calories from Fat: 262

This Chunky Veggie Casserole recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.

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