Broccoli Cheddar Cauliflower Rice Casserole

Ingredients

• Cauliflower

  Raw

  2 cup chopped, or 214g

• Broccoli

  Frozen, chopped, cooked, boiled, drained, without salt

  2 ½ cup or 460g

• Cream of mushroom soup

  Canned, condensed

  1 can (10.7 oz) or 303g

• Cream of chicken soup

  Canned, condensed

  1 can (10.75 oz) or 305g

• Water

  Plain, clean water

  1 ¼ cup or 296g

• Cheddar cheese

  2 cup, diced or 264g

• Butter

  Unsalted

  2 tbsp or 28g

• Celery

  Raw

  5 stalk, medium or 200g

• Onions

  Raw

  1 large or 150g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Blend Cauliflower Until It Resembles Rice
2. Cook Broccoli. Preheat Oven To 350 Degrees F (175 Degrees C).
3. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
4. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
5. In A Large Mixing Bowl, Combine Cauliflower Rice, Broccoli, Soup And Cheese Mixture, Celery And Onion. Season With Salt And Pepper. Pour Mixture Into A 9x13 Inch Baking Dish.
6. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.