Cheesy Rice Casserole
Recipe: #15562
November 03, 2014
Categories: Casseroles, Side Dishes, Cheese, Monterey Jack, Rice, White Rice, Birthday, Mothers Day, Potluck, Gluten-Free, Kosher, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"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 is 7 servings
Ingredients
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 by Step Method
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
- 2 quart covered casserole dish
0 Reviews
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