California Rice Casserole Food

CALIFORNIA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the next 11 ingredients. Add noodles. , Pour into a greased 13x9-in. baking dish. Cover and bake 50 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

CALIFORNIA CHICKEN CASSEROLE

Steps:

• In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish. , Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve with rice.

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.

CALIFORNIA RICE

Steps:

• 1. In a large skillet, saute onion in butter until golden. Remove from heat and stir in rice, sour cream, cottage cheese, bay leaf, salt and pepper. Lightly mix.
• 2. Layer half the rice mixture in a buttered 9x13-inch baking dish, then half the chiles, and sprinkle with 1 cup of the cheese. Repeat layers.
• 3. Bake in a preheated 375-degree oven for 30 minutes. Sprinkle with the chopped parsley and serve.

CALIFORNIA RICE

Steps:

• Combine all ingredients and place in a greased 2 quart shallow casserole.
• Bake 25 minutes at 325 degrees or microwave until heated through.
• Can be assembled the day before (tastes even better).
• Or can be frozen before baking.
• Defrost before baking.

CALIFORNIA CASSEROLE

Steps:

• Salt and pepper the cubed meat.
• Dredge the meat in the flour and shake off excess.
• Heat the oil over medium heat in a 10-inch skillet.
• Saute the chopped onion in the oil until translucent. Remove the onions from the skillet and set aside.
• Saute the floured meat in the remaining oil in the skillet until brown, stirring to ensure all sides have browned evenly.
• Add the sautéed onions and the water to the meat and scrape the bottom of the skillet to get up all the browned bits of meat and flour.
• Cover the skillet and cook on medium-low heat, stirring occasionally, for 40 minutes until the meat is tender. Adding water as necessary to keep the meat from cooking dry and scorching.
• Add the soup to the meat mixture, adding more water if necessary to achieve a soup consistency, combining well, and heat until boiling.
• Transfer the meat/soup mixture into a greased 2-quart casserole dish.
• Mix the biscuit mix, the poultry seasoning and the milk together. It should be a thinner consistency than biscuit dough but thicker than pancake batter. Adjust the milk as needed to achieve the right consistency.
• Transfer the biscuit batter to the top of the meat mixture in the casserole dish.
• Prepare the bread cubes (or crumbs) by combining with the melted butter and mix well so that the cubes are completely coated.
• Top the biscuit mixture with the the bread crumbs.
• Bake in a 375°F oven for 30-40 minutes or until the biscuit dough is baked throughout and browned well.

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.

CALIFORNIA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 1 1/2 quart casserole dish.
• Bring chicken stock to a boil in a saucepan over medium heat. Add rice, reduce heat to low, and cook until the liquid is absorbed, about 20 minutes. In a medium bowl, mix together the sour cream, green chilies, green onion, salt and pepper. Set aside.
• Spread half of the rice into the bottom of the prepared pan. Spread with half of the sour cream mixture, and then half of the cheese. Repeat layers ending with cheese on top.
• Bake uncovered for 45 to 50 minutes in the preheated oven, or until the cheese is melted and bubbly. Let stand for 5 minutes before serving.

CALIFORNIA RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Grease bottom of 9" x 13" casserole dish with butter or cooking spray.
• Melt butter in skillet over medium heat. Saute onions in butter until very soft, stirring constantly. Add garlic during last two minutes of cooking.
• In large bowl combine cooked rice, onion/garlic/butter mixture, sour cream, cottage cheese, chilis, salt and pepper.
• Layer half the rice mixture in bottom of casserole dish and top with half of shredded cheese. Repeat with remainder of rice mixture; top with remainder of cheese. (If making ahead of time, cover with plastic wrap after everything is assembled and refrigerate up to a day. Remember to let your dish come to room temperature before you place it in the oven.).
• Bake for 30 - 40 minutes or until cheese is bubbly.

CALIFORNIA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a medium saucepan over high heat, bring veg broth to a boil. Add rice, reduce heat to low, cook covered until liquid is absorbed, about 20 - 40 minutes. Set aside.
• 3. In a medium bowl combine, sour cream, chilies, onions, oregano, salt, pepper, parsley and chives, if using them.
• 4. In a greased 2 qt. casserole, add half of the follwing ingredients in layers: rice, sour cream mixture, zucchini, tomatoes and cheese. Repeat, ending with cheese.
• 5. Bake, uncovered, until bubbly, about 45 minutes. Let stand 15 minutes to firm up, before serving.
• 6. Serve warm.

CHEESY RICE CASSEROLE WITH TURKEY

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.

CALIFORNIA CASSEROLE

Steps:

• Saute onion in butter, remove from heat.
• Stir in rice, sour cream, cottage cheese, Bay leaf, salt and pepper.
• Spray or lightly butter a 9x13 baking dish.
• Layer half the rice mixture, half the chillies and sprinkle with half the cheese.
• Repeat layer.
• Bake uncovered 35 minutes at 375 degrees.
• Remove from oven and sprinkle with parsley.