Time 45m Yield 5 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool. In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.
Time 1h15m Yield 10 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish. In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes. In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish. Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.
Time 50m Yield 8 servings. Number Of Ingredients 10 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.
Time 50m Yield 6 servings Number Of Ingredients 12 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.
Time 45m Yield 1/2 cup, 4 serving(s) Number Of Ingredients 4 Steps:
In a greased baking dish, mix together all ingredients. Bake at 350 degrees until heated thru and cheese is melted. About 20 min or so. Dig in!
Time 1h Yield 8 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350°. Lightly grease a 9x13" casserole dish. Bring rice and broth to a boil in a pot. Cover, reduce heat to low, and simmer 15 minutes. Stir the peas and carrots into the rice. Cover, and continue cooking 5 minutes. Stir in half of the cheese and transfer to prepared baking dish. Sprinkle the top with the remaining cheese and the crushed crackers. Bake 40 minutes in preheated oven, until bubbly and golden brown.
Time 2h25m Yield 8 to 10 servings Number Of Ingredients 17 Steps:
Preheat the oven to 350 degrees F. Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice. Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside. Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper. Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar. Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.
Time 35m Yield 10-12 serving(s) Number Of Ingredients 6 Steps:
Choose frozen veggies such as broccoli, cauliflower, brussel sprouts, etc. Boil veggies until close to tenderness you prefer. Prepare minute rice. In large baking dish (we used 9x11x4), mix veggies, rice, whipping cream and sour cream. If you’re using chicken, mix in the cooked chicken now. Arrange cheese pieces in a single layer on top of mixture. Place baking dish in oven set to 400 degrees and cook until cheese is melted. Remove dish and stir. Sprinkle shredded cheese on top and place back in oven until cheese is melted. Remove from oven and serve.
More about “cheesy rice casserole recipes”
Time 1h20m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large saucepan, saute rice and garlic in butter until golden brown. Stir in water, carrots, bouillon, parsley, salt, basil and onion. Bring to a boil. reduce heat; cover and simmer for 5 minutes. Stir in beef. Transfer to a greased 9-in. square baking dish. Cover and bake at 325° for 45 minutes, stirring twice. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
