Creamy Elegant Rice Casserole Recipes

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CREAMY RICE CASSEROLE



Creamy Rice Casserole image

A simple and flavorful rice side dish from the Border Cookbook, posted for ZWT 3, Mexico. Prep time does not include time needed to cook rice.

Provided by pattikay in L.A.

Categories     Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/2 medium onion, chopped
1 1/2 cups corn kernels
1/2 cup mild green chili, chopped and roasted
3 cups cooked rice, preferably cooked in chicken stock
4 ounces asadero cheese, grated (or monterey jack or a cheddar or jack blend)
1/2 cup creme fraiche or 1/2 cup sour cream
salt
3 tablespoons minced cilantro

Steps:

  • preheat oven to 350. grease a baking dish.
  • warm the butter in a skillet over medium heat.
  • add the onion and saute till soft. stir in the corn and chile and cook for about 5 minutes.
  • transfer the corn and chile mixture to a large bowl.
  • stir in the rice and remaining ingredients.
  • spoon the mixture into the baking dish and bake, covered for 25 minutes.
  • uncover and bake for 5 minutes more.
  • serve warm.

CREAMY ELEGANT RICE CASSEROLE



Creamy Elegant Rice Casserole image

I have been having this great rice side dish since I was a little kid. it's so rich and creamy you could even have it on it's own with tortillas and beans.

Provided by ScottySauce

Categories     Rice

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

4 cups water
2 cups rice
1 tablespoon butter
2 teaspoons salt
2 cups sour cream
1/2 cup chopped onion
1/4 cup chopped cilantro
1 minced garlic clove
2 tablespoons lard or 2 tablespoons vegetable oil
2 poblano chiles, roasted, peeled and deveined
1/2 cup chopped onion
1 garlic clove
1 (16 ounce) can corn
1/2 lb grated cheddar cheese

Steps:

  • 1.- Bring water to a boil and add buttter and salt. When the butter is melted,.
  • add the rice and bring back to a boil. Lower the heat to very low, cover the.
  • rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of.
  • the saucepan and spread on a baking sheet to cool or allow to cool in the pan.
  • uncovered.
  • 2.- Meanwhile, combine the sour cream with the chopped onion and cilantro.
  • and add salt to taste.
  • 3.- Heat the lard in a frying pan and add the chopped onion and garlic clove.
  • Dice the poblanos and add to pan when the onion is wilted. Saute for one.
  • minute. Let cool and combine with the rice.
  • 4.- Drain the can of corn well and add to the cool rice and poblano mixture.
  • Add the sour cream mixture and mix in the grated cheese.
  • 5.- Bake for 30 minutes or until heated through in a 350 degree oven. If.
  • using a pyrex dish, the oven temperature should be 325 degrees.

CREAMY RICE CASSEROLE



Creamy Rice Casserole image

Provided by Elaine Louie

Categories     dinner, lunch

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons butter
1 teaspoon salt
1 cup Uncle Ben's or other converted rice
1 Poblano chile
1/2 cup sour cream
1/8 cup plus 1/4 cup chopped onion
2 tablespoons chopped cilantro
Salt
1 tablespoon vegetable oil
1 garlic clove
1 cup corn kernels, fresh or frozen
1/8 cup peas, fresh or frozen
4 ounces grated Cheddar cheese

Steps:

  • Preheat oven broiler. In a small saucepan, bring 2 cups water to a boil and add butter and salt. When the butter is melted, add rice and return to a boil. Reduce heat to very low, cover rice with a tight-fitting lid, and cook 25 to 30 minutes. Spread rice on a baking sheet to cool. (To cool quickly, put the rice on the baking sheet in the freezer for 10 to 15 minutes, stirring every five minutes.)
  • Place poblano on a broiling pan about 2 inches from the broiler. Using a pair of tongs, turn poblano every 3 to 5 minutes, until blistered all over, about 15 minutes. (Alternatively, the poblano may be roasted directly over a gas flame, turning every minute until blistered all over, 3 to 5 minutes.) Transfer to a paper bag and allow to cool. Reduce oven to 350 degrees.
  • When the poblano is cool enough to handle, gently scrape away blistered outer skin and discard the top. Slice open lengthwise and gently scrape away and discard seeds. Slice lengthwise in quarter-inch strips, and cut cross-wise into quarter-inch dice. In a small bowl, combine the sour cream, 1/8 cup chopped onion, and chopped cilantro. Season with salt to taste.
  • In a skillet over medium heat, heat vegetable oil until shimmering. Add 1/4 cup chopped onion and garlic. Sauté until translucent, 1 to 2 minutes. Add diced poblano and sauté 1 minute, then remove from heat and transfer to a casserole or clay pot. Add the rice, corn, and peas. Toss lightly. Add sour cream mixture and grated cheese. Mix lightly but thoroughly. Cover the casserole or clay pot with a lid or foil; if using a Pyrex casserole, reduce oven temperature to 325 degrees. Bake until thoroughly heated, about 30 minutes. Serve with a green salad, if desired.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 22 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 419 milligrams, Sugar 4 grams, TransFat 0 grams

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE



Creamy Chicken and Mushroom Rice Casserole image

Gravy, chicken soup and sour cream make this rich and hearty dish one you'll want to curl up with. Be prepared to make it often, as it fills 'em up fast and tastes fantastic! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 9 servings.

Number Of Ingredients 13

3 cups cubed cooked chicken
2-2/3 cups chicken gravy
2 cups uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 can (8 ounces) mushroom stems and pieces, drained
1 medium onion, chopped
2/3 cup chopped celery
2/3 cup water
1/4 cup chopped pitted green olives
1/4 cup chopped ripe olives
2 teaspoons dried parsley flakes
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CREAMY CHICKEN RICE CASSEROLE



Creamy Chicken Rice Casserole image

We love rice, so I serve it at almost every meal. This is a stand-by in our home.-Donna Tyler, Riverdale, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 6-8 servings.

Number Of Ingredients 11

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2 quarts water
2 teaspoons salt
3 garlic cloves, minced
1/4 teaspoon dried thyme
3 cups uncooked long grain rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 celery ribs, diced
2 medium onions, diced
1 medium carrot, grated

Steps:

  • Place the chicken, water, salt, garlic and thyme in a large kettle or Dutch oven. Cover and cook until chicken is tender, about 1-1/4 hours. , Remove chicken from broth; cool. Remove meat from bones; discard bones and cut meat into chunks. Set aside. Skim fat from broth. Place 3-1/2 cups broth in a bowl (save remaining broth for another use); add chicken and remaining ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 55 minutes or until rice is tender.

Nutrition Facts :

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