Cheesy Rice Casserole

7
Servings
10m
Prep Time
25-30m
Cook Time
35m
Ready In


"This is a mild, kid-pleasing dish that my children really liked when they were young. Very adaptable recipe, so add whatever veggies or spices you like. I like it so much that I had it for breakfast this morning too. Prep time doesn't include cooking the rice. I can't remember for sure, but I think I got this recipe from Esther Shank's Mennonite cookbook, my favorite cookbook that has since fallen apart."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (237.2 g)
  • Calories 501.4
  • Total Fat - 10.2 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 19.9 mg
  • Sodium - 402.5 mg
  • Total Carbohydrate - 83.9 g
  • Dietary Fiber - 9.9 g
  • Sugars - 2.5 g
  • Protein - 18.3 g
  • Calcium - 268.1 mg
  • Iron - 3.7 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.4 mg

Step 1

If rice was in fridge, heat in microwave until warm. Preheat oven to 350 degrees and grease a 2 quart casserole dish.

Step 2

In medium bowl, mix together rice, most of cheese (reserving some for top), corn, sour cream and green onions, taste and adjust seasoning, adding whatever other spices you would like.

Step 3

Transfer to dish and sprinkle remaining cheese on top. Cover and bake for 25-30 minutes or until done.

Tips & Variations


  • 2 quart covered casserole dish

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