CHEESY RICE
I got this recipe years ago from a Kraft magazine ad. It is a family favorite and a great way to use up left over rice. Makes a great side dish to grilled meats. Prep time includes time to steam rice. Prep time using leftover rice is about 5 minutes
Provided by 16Paws
Categories Rice
Time 45m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a greased baking dish, mix together all ingredients.
- Bake at 350 degrees until heated thru and cheese is melted.
- About 20 min or so. Dig in!
CHEESY BAKED RICE {A SIMPLE SIDE DISH}
Cheesy baked rice is the perfect side dish for just about any meal.
Provided by Lynn Walls
Categories Side Dishes
Time 25m
Number Of Ingredients 6
Steps:
- In a bowl mix all ingredients using only half the cheese.
- Spread into a greased 8x8 pan or similar casserole type dish and spread the remaining cheese on top.
- Bake at 400 for 20-25 minutes or until heat through and cheese is nice and melted.
Nutrition Facts : Calories 214 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 10 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 367 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHEDDAR RICE CASSEROLE
With its blend of garlic, parsley and cheese, this rice casserole makes a savory side dish. It's one of my favorite ways to serve rice. -Nancy Baylor, Holiday Island, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 290 calories, Fat 17g fat (11g saturated fat), Cholesterol 156mg cholesterol, Sodium 588mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
CREAMY CHEESE RICE
The best part about this cheesy rice recipe is that it's great both hot or cold. It's a dish I make often since cheese and rice are staples in my pantry and because it travels well, I like to take it to a picnic or a barbecue.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended.
Nutrition Facts : Calories 216 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 466mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
BAKED CHEESE CREPES
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 5 to 10 servings
Number Of Ingredients 10
Steps:
- Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
- Preheat the oven to 400 degrees F.
- Butter a 13 by 9 by 2-inch baking dish. Arrange 1 egg crepe on a work surface. Place some of the fontina and mozzarella cheese in the center of the egg crepe, then sprinkle with some basil. Roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. Spoon the marinara sauce over the crepes. Sprinkle with the Parmesan and dot with 2 tablespoons of butter. Bake until the cheese melts and the top is golden, about 15 minutes.
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 (32 ounce) cans crushed tomatoes
- 2 dried bay leaves
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
- Yield: 2 quarts
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
CREOLE BAKED CHEESE RICE
Make and share this Creole Baked Cheese Rice recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Arrange alternate layers of rice, cheese, peppers, and onion in buttered baking dish.
- Mix eggs, milk, salt, and pepper (and pepper sauce) and pour over rice and cheese.
- Top with breadcrumbs and butter.
- Bake at 350 degrees for 45 minutes until set.
Nutrition Facts : Calories 622.3, Fat 19, SaturatedFat 11.2, Cholesterol 113.9, Sodium 865.9, Carbohydrate 89, Fiber 2.5, Sugar 1.6, Protein 21.4
BAKED RICE, CHEESE AND VEGETABLE CASSEROLE
Provided by Jackie O'Halloran
Categories Cheese Rice Vegetable Side Bake Broil Vegetarian Corn Swiss Cheese Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and sauté until tender, about 8 minutes. Add corn and tomato and sauté 3 minutes. Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup soufflé dish.
- Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes.
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