Creamy Vegetable And Rice Casserole Recipes

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CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
  • Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

VEGGIE CHICKEN RICE CASSEROLE



Veggie Chicken Rice Casserole image

Chicken Casserole with rice and veggies - easy to prepare. Great to use with leftover chicken. My family says it has a flavor similar to chicken pot pie.

Provided by Jennifer

Categories     Main Dish Recipes     Casserole Recipes     Rice

Yield 6

Number Of Ingredients 6

2 (10.75 ounce) cans condensed cream of chicken soup
1 whole cooked chicken, cut into pieces
1 (16 ounce) package frozen mixed vegetables, thawed
2 cups cooked rice
⅔ cup water
½ cup crushed buttery round crackers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

Nutrition Facts : Calories 591 calories, Carbohydrate 35.3 g, Cholesterol 129.7 mg, Fat 29.2 g, Fiber 3.3 g, Protein 45 g, SaturatedFat 8 g, Sodium 864.6 mg, Sugar 0.9 g

CREAMY VEGETABLE CASSEROLE



Creamy Vegetable Casserole image

Searching for a different way to prepare vegetables? Look no further. I have a fussy eater in my house who absolutely loves this medley. It can be assembled in a snap, leaving time to fix the main course, set the table or just sit back and relax.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 4

1 package (16 ounces) frozen broccoli, carrots and cauliflower
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 carton (8 ounces) spreadable garden vegetable cream cheese
1/2 to 1 cup seasoned croutons

Steps:

  • Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. , Transfer to a greased 1-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375° for 25 minutes or until bubbly.

Nutrition Facts : Calories 212 calories, Fat 16g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 650mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

VEGETABLE AND RICE CASSEROLE



Vegetable and Rice Casserole image

Easy rice and vegetable rice casserole that tastes like a million bucks! Everyone goes crazy for this recipe.

Provided by Joy Shull

Categories     Main Dish

Time 55m

Number Of Ingredients 13

3 cups of dry/UNCOOKED instant brown rice, cooked according to package instructions
2 (10.5 oz each) containers of organic cream of mushroom soup
1 (10 oz) bag of frozen broccoli
1 (10 oz) bag of frozen peas
3 1/2 cups peeled and diced carrots
8 large cloves of garlic, minced
2 medium onions, diced
3/4 cup fresh parsley, chopped
2 1/2 cups parmesan cheese, freshly grated
2 cups sharp cheddar cheese, freshly grated
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon cracked black pepper

Steps:

  • Measure 3 cups of dry instant rice and cook according to package instructions, set aside
  • Combine onion, garlic, carrots, olive oil, salt, and pepper in a large skillet
  • Sautee for 10 - 15 minutes on medium high heat, until carrots start to soften and onions become translucent
  • Add peas, broccoli, mushroom soup, 1 1/2 cups parmesan cheese, and 1 cup of sharp cheddar cheese to the skillet
  • Stir on medium heat until heated through, about 10 - 12 minutes
  • Add cooked rice and parsley to skillet and stir to combine
  • Transfer mixture to a 13 x 9 casserole dish
  • Top with remaining 1 cup of parmesan cheese and 1 cup of sharp cheddar cheese
  • Bake for 10-15 minutes at 400 degrees, until cheese is bubbly and beginning to brown

Nutrition Facts : Calories 415 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 21 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1000 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

HAMBURGER CASSEROLE WITH RICE



Hamburger Casserole with Rice image

This creamy, cheesy Hamburger Casserole with Rice is an old-fashioned, easy dinner with just 15 minutes of prep! Perfect for busy weeknights!

Provided by Blair Lonergan

Categories     Dinner

Time 50m

Number Of Ingredients 14

1 lb. ground beef
1 small onion, diced (or about 1 cup of frozen pre-diced onion for a shortcut)
1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted
1 (10.5 ounce) can condensed cream of celery soup, NOT diluted
1 ¼ cups milk
½ teaspoon salt
½ teaspoon dried chives
¼ teaspoon black pepper
¼ teaspoon garlic powder
4 cups cooked rice ((I use 2 packages (8.8 oz each) of Uncle Ben's Ready Rice microwaved according to package instructions))
2 cups frozen mixed vegetables, thawed ((I use a 10-ounce package))
1 cup grated cheddar cheese
1 cup crushed Corn Flakes cereal ((about 1 ¾ c. whole cereal before crushing))
2 tablespoons melted butter

Steps:

  • Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • Cook beef and onion in a large skillet over medium-high heat until meat is no longer pink (about 5-7 minutes). Drain.
  • In a separate bowl, stir together condensed soups, milk, salt, chives, pepper and garlic powder.
  • Add cooked rice, soup mixture and vegetables to the cooked beef. Stir to combine. Transfer to prepared baking dish. Sprinkle cheese over top.
  • In a small bowl, toss together Corn Flakes crumbs and melted butter. Sprinkle over top of the casserole.
  • Bake, uncovered, at 350 degrees F for 30 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving.

Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 589.5 kcal, Carbohydrate 55.6 g, Protein 26.2 g, Fat 28.6 g, SaturatedFat 13.8 g, Cholesterol 93.6 mg, Sodium 836 mg, Fiber 3.2 g, Sugar 5.7 g, UnsaturatedFat 11.5 g

MAKE AHEAD CREAMY VEGETABLE CASSEROLE



Make Ahead Creamy Vegetable Casserole image

A make ahead casserole consisting of vegetables and a creamy sauce - served as a side or a main, this casserole will most certainly get vegetables onto your table and into the bellies of your loved ones. This dish can easily be reheated without loosing any of the creaminess, cheesiness, or texture!

Provided by Lord Byron's Kitchen

Categories     Main Course     Side Dish

Time 1h

Number Of Ingredients 9

4 cups cauliflower florets, (frozen)
4 cups mixed vegetables, (frozen (carrots, corn, peas, etc.))
20 ounces canned cream of mushroom soup
1 cup light sour cream
2 cups white cheddar cheese, (shredded)
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 cup french fried onions
parsley for garnish, (optional)

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, stir all ingredients together, saving half cup of the french fried onions for later. Once fully mixed together, transfer to a large casserole dish.
  • Bake for 50 minutes.
  • Remove from oven and top with fresh chopped parsley and the remaining french fried onions.
  • Serve immediately or allow to cool completely before packaging for freezing. See notes.

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.

VEGETABLE RICE CASSEROLE



Vegetable Rice Casserole image

"This is my family's favorite side dish any tome of year. It's especially good when fresh produce is in season," says Marcia Nelson from Ponca City, Oklahoma. Brown sugar adds a hint of sweetness to the rice and layered vegetables in this colorful casserole.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

1/4 cup uncooked rice
1 pound zucchini, sliced
1 pound yellow summer squash, sliced
1 large onion, sliced
3 tablespoons minced fresh basil, divided
1 medium green pepper, julienned
4 celery ribs with leaves, chopped
2 large tomatoes, sliced
1/4 cup packed brown sugar
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Steps:

  • Spread the rice into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with zucchini, yellow squash, onion and half of the basil; top with green pepper, celery and tomatoes. Combine the brown sugar, salt and pepper; sprinkle over vegetables. Drizzle with oil. Cover and bake at 350° for 1 hour or until tender. Sprinkle with remaining basil.

Nutrition Facts :

GROUND BEEF AND RICE CASSEROLE



Ground Beef and Rice Casserole image

This Beef and Rice Casserole is cheesy, creamy, filling, and full of flavor!

Provided by Holly Nilsson

Categories     Dinner     Main Course

Time 53m

Number Of Ingredients 13

1 pound lean ground beef
1 onion (diced)
1 can mushrooms (sliced, drained)
1 clove garlic (minced)
½ teaspoon oregano
10 ounces spinach (chopped, frozen and squeezed dry)
1 cup instant rice
1 ¼ cup water
10 ½ ounces cream of celery soup (condensed)
⅓ cup sour cream
salt & pepper to taste
1 cup mozzarella cheese (shredded)
½ cup frozen veggies

Steps:

  • Preheat oven to 350°F.
  • Brown beef, onion and garlic until no pink remains. Drain any fat.
  • Combine beef mixture with all remaining ingredients except cheese.
  • Spread mixture into a 9x13 pan and bake covered for 40-45 minutes or until rice is tender.
  • Add cheese, broil for 3 mins or until golden.

Nutrition Facts : Calories 365 kcal, Carbohydrate 22 g, Protein 23 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 78 mg, Sodium 480 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CHICKEN AND RICE CASSEROLE



Chicken and Rice Casserole image

Chicken and Rice Casserole is a quick and easy dinner recipe for a crowd. Creamy rice and fork-tender chicken baked in a garlic cream of chicken soup sauce.

Provided by Sabrina Snyder

Categories     Dinner

Time 1h15m

Number Of Ingredients 9

2 1/2 cups chicken broth
1/4 cup unsalted butter
2 cans cream of chicken soup (, 10.75 ounce)
1 can cream of mushroom soup (, 10.75 ounce)
1/4 teaspoon coarse ground black pepper
3 cloves garlic (, minced)
1/2 yellow onion (, minced)
2 cups long grain white rice
3 chicken breasts (, cut into thin slices)

Steps:

  • Preheat oven to 400 degrees and spray a 9x13 baking dish with vegetable oil spray.
  • Heat a large pot on medium high heat.
  • Add chicken broth, unsalted butter, cream of chicken soup, cream of mushroom soup, black pepper, garlic and onion together and stir together well.
  • Bring to a boil then turn off the heat.
  • Add in the rice and chicken and stir well until coated.
  • Pour mixture into baking dish and cover with foil.
  • Bake for 50-60 minutes.
  • Let sit for ten minutes before removing foil.

Nutrition Facts : Calories 333 kcal, Carbohydrate 37 g, Protein 20 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 62 mg, Sodium 941 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN VEGETABLE AND RICE CASSEROLE



Chicken Vegetable and Rice Casserole image

Meet your family's new favorite casserole-the Chicken Vegetable and Rice Casserole. This one's got it all. There's chicken, rice and veggies cooked in a creamy sauce. Best of all, our Chicken Vegetable and Rice Casserole is topped with a buttery crumb crust.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup milk
1 tsp. dried Italian seasoning
1/2 tsp. garlic powder
2 cups CLASSICO Tomato and Basil Pasta Sauce
2-1/2 cups cooked whole grain brown rice
2 cups chopped cooked chicken
1 cup frozen mixed vegetables (carrots, corn, green beans, peas)
1/4 cup sliced almonds, toasted
1 Tbsp. chopped fresh basil
1 cup fresh bread crumbs
1 Tbsp. butter, melted
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350°F.
  • Mix cream cheese spread, milk and seasonings in large bowl until blended. Stir in pasta sauce. Add rice, chicken, vegetables, nuts, and basil; mix well.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
  • Bake 30 min. Uncover and stir. Combine remaining ingredients; sprinkle over casserole. Bake 20 to 25 min. or until casserole is heated through and topping is golden brown. Let stand 5 min. before serving.

Nutrition Facts : Calories 520, Fat 23 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 32 g

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