January- Broccoli and Cauliflower Casserole

INGREDIENTS
1/2 cup uncooked white rice
10 ounces broccoli florets
10 ounces cauliflower florets
1/2 cup butter
1 onion, chopped
1/2 pound processed cheese food, cubed (Velveeta)
1 (10.75 oz) can condensed cream of broccoli soup (any condensed creamed soup should work)
2/3 cup milk
1 1/2 cups crushed buttery round crackers

*Note, you will need to use 4 burners at one time! Plan accordingly!

DIRECTIONS

1. Preheat oven to 350 Degrees F

2. In a medium saucepan, cook 1/2 cup rice according to package directions. Drain and set aside.

3. Fill a large pot about half way with water. Bring to boil, then lower hear and simmer broccoli and cauliflower florets in water for 10 minutes.

4. In a medium saucepan, mix together Velveeta, cream of broccoli soup and milk. Heat until the cheese melts and ingredients are well blended. Remove from heat.

5. In a large saucepan, melt butter and saute onion until just browned.

6. Stir cauliflower, broccoli, and rice into the saucepan with the onion. Once the vegetables and rice are coated, stir in the cheese mixture. Transfer the entire mixture to an ungreased 9x13 inch baking dish. Sprinkle the crackers on top.

7. Bake uncovered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.