Rice Casserole Recipes

EASY RICE BAKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Butter a large casserole dish.
• In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
• In a large bowl, whisk together milk and eggs.
• Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
• Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

WILD RICE CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
• Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
• Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
• Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
• Top with the parsley before serving.
• Enjoy!

CHEDDAR RICE CASSEROLE

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.

EASY OVEN RICE CASSEROLE

Steps:

• This is a very simple yet delicious rice casserole.
• Place the ingredients in a pre-sprayed or greased casserole dish.
• If you like you can add frozen vegetables (I prefer peas or corn) in the last 15 minutes of cooking.
• Bake at 350 for approximately 45 minutes to 1 hour, stirring a few times.

RICE CASSEROLE

Steps:

• Combine water, rice and salt in saucepan. Bring to a boil and simmer covered about 15 minutes until rice is cooked and water is absorbed.
• Meanwhile, melt butter in a small frying pan. Add onion and saute until soft, then stir into rice.
• Add first amount of cheddar cheese, parsley and sour cream to rice mixture. Turn into a greased 2 1/2 quart (3 L) casserole dish.
• Sprinkle with remaining cheese and almonds, if using. Bake uncovered at 350F for about 30 minutes, or until heated through and browned a little on top.
• Freezes well.

CREAMY RICE CASSEROLE

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.