Broccoli and Cauliflower Casserole

• 12 cup cooked white rice
• 3 cups water
• 10 ounces broccoli florets
• 10 ounces cauliflower florets
• 12 cup butter
• 1 small onion, Chopped
• 1 lb processed cheese, cubed
• 10 34 ounces cream of chicken soup
• 12 cup dry white wine
• 5 38 ounces milk
• 1 12 cups crushed Ritz crackers

1. Preheat oven to 350 deg (F).
2. Break up rice in bag.
3. Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy.
4. Drain.
5. In a large saucepan, melt butter and saute onion, until tender.
6. Stir cauliflower, broccoli and rice into the saucepan.
7. Slowly stir in wine and simmer for 2 minutes on medium heat.
8. Stir in the cheese, chicken soup and milk.
9. Transfer the entire mixture to a 9"x13" baking dish and sprinkle the crushed crakers on top.
10. Bake 30 minutes.

white rice, water, broccoli florets, cauliflower, butter, onion, processed cheese, cream of chicken soup, white wine, milk, crackers

Taken from www.food.com/recipe/broccoli-and-cauliflower-casserole-279423 (may not work)