Cheese Rice Casserole Food

BEST BROCCOLI RICE CASSEROLE

Steps:

• Preheat the oven to 350 F degrees.
• In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.
• Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
• In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.

BROCCOLI RICE CASSEROLE

Steps:

• Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
• Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
• In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
• Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

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.

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.

CHEESY RANCH GROUND BEEF AND RICE CASSEROLE

Steps:

• Preheat the oven to 350°F. In a large skillet over medium-high heat, warm the olive oil. Add the ground beef and cook, stirring, until browned, about 6-8 minutes. Drain and return to the skillet.
• Turn the heat down to medium and add the seasoning packet. Stir in the rice, peas, broth, and 1 cup of cheese. Let simmer for 3 minutes.
• Transfer everything to a 9×13 baking dish and bake for 15 minutes. Remove from oven and top with remaining cheese. Return to oven and bake for an additional 10 minutes. Serve hot.

CREAMY CHEESE RICE

Steps:

• In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended.

BROCCOLI CHEESE RICE CASSEROLE

Steps:

• Saute onion in olive oil and set aside.
• Boil broccoli florets in water for 3 minutes. Drain and chop into pieces.
• Mix broccoli with cream of chicken soup, prepared instant rice, onions and cheddar cheese. Pour into a one quart size baking dish.
• Mix crackers crumbs with butter and sprinkle on top.
• Bake in a 350 degree oven for 30 minutes or until bubbly around edges.

RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the rice, 1 cup of the cheese, corn, milk, sour cream and green onions. Transfer to a 1 quart casserole dish, and sprinkle the remaining cheese over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until cheese is melted and the dish is heated through.

FOUR-CHEESE RICE CASSEROLE

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the rice, spinach, 1-1/2 cups mozzarella cheese, 1 cup Parmesan cheese and onion mixture. , In a large bowl, beat the cream cheese, ricotta, milk, garlic powder and beau monde seasoning until smooth. Add to rice mixture and mix well., Spoon into a greased 13x9-in. baking dish. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 325° for 40-45 minutes or until heated through and cheese is melted.

BROCCOLI CHEESE RICE CASSEROLE (VEGETARIAN)

Steps:

• Preheat oven to 350°F.
• In a skillet melt the butter.
• Sauté onion and garlic, until onions are tender. Set aside to cool.
• Steam the frozen broccoli until thawed, then drain well. Let cool.
• Cook wild rice according to directions. (Use any type of rice desired; wild rice is exceptionally good in this recipe).
• It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.
• When sufficiently cool, reserve 1/2 cup of the cheese and mix remaining ingredients together. Put in a oven-proof baking dish or casserole dish (or 2 if needed).
• Spread reserved 1/2 cup of cheese on top. Cover with foil.
• Bake for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.

RICE, CORN AND CHEESE CASSEROLE

Steps:

• In a large mixing bowl, combine all the ingredients except paprika, and mix them well.
• Pour the ingredients into a sprayed 2-quart casserole.
• Sprinkle with paprika, and bake in a 350° oven for 40 to 45 minutes.

CHEESY MEXI-RICE CASSEROLE

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.

CHEESE RICE CASSEROLE

Steps:

• Heat to boil first 5 ingredients, stirring once.
• Reduce heat and cover, simmering for 14 minutes.
• Remove from heat and fluff rice, then cover for another 5-10 minutes to allow it to steam.
• In greased 9x13 pan, layer half of the ingredients in this order:rice, onion, green pepper, and your choice cheese (not the parmesan!) Repeat previous step.
• Mix together eggs and milk, pour over the rice mix.
• Sprinkle with Parmesan.
• Cook uncovered at 325 degrees until set, approx.
• 50 minutes.
• Let stand for 10-15 minutes, then cut into squares and serve!
• **Ifyou want to prepare it ahead of time, simply stop after you sprinkle on the Parmesan, cover and stick it in the fridge.
• Cook within 24 hours.

CHEESY GROUND BEEF AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Spray 9x11 baking dish with non-stick cooking spray.
• In a skillet, cook ground beef until browned. Drain off excess liquid and add chopped onion. Cook additional 3-4 minutes.
• Season beef with garlic salt and then remove from heat.
• Cook rice according to package.
• In a large bowl mix the beef and onion, rice, soup, carrots, broccoli and 1 1/2 cup cheese.
• Pour mixture into baking dish and top with remaining half cup of cheese.
• Bake for 30 minutes and serve immediately.

BROCCOLI CHEESE RICE CASSEROLE

Steps:

• Grease a 9x13-inch casserole pan. Preheat oven to 400 degrees F.
• In a large saucepan melt the butter over low heat; add garlic and saute until fragrant.
• Whisk in flour and cook 3-4 minutes, whisking constantly. Slowly whisk in milk, mustard and season with salt and pepper, bring to a simmer 4 minutes, whisking occasionally.
• Add 2 cups of cheddar cheese and parmesan; stir until mostly melted; remove from heat.
• Stir in rice and broccoli florets, pour into casserole pan, sprinkle remaining 1/2 cup cheese over top. Bake 30 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.

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.

TUNA, CHEESE, AND RICE CASSEROLE

Steps:

• Preheat the oven to 400 °F. Lightly grease a 2-quart casserole dish using butter.
• Melt 4 tablespoons of butter in a skillet over medium-low heat. Add ¼ cup each of onion and celery. Sauté for about 5 minutes until tender. Stir in the 3 tablespoons of flour, ⅛ teaspoon of freshly ground black pepper, and ½ teaspoon of dry mustard. Continue cooking while stirring, until smooth and bubbly.
• Add ½ a teaspoon of Worcestershire sauce and gradually stir in 2 cups of milk. Cook the mixture while stirring, until the sauce thickens. Add 1 cup of the shredded cheese to the mixture and stir until melted.
• Add the flaked tuna and peas to the sauce. If desired, stir in 2 tablespoons of pimiento. Taste and season with salt as needed.
• Spoon half of the hot rice into the prepared baking dish and spread ¾ cup of the cheese over the rice. Top with half of the sauce, then repeat the layers. Make sure that the top layer is the remaining shredded cheese.
• Melt the remaining 2 tablespoons of butter in the pan and toss with 1 cup of bread crumbs in a bowl. Sprinkle the buttered bread crumbs over the top of the casserole.
• Bake in the preheated oven for about 20 minutes until the casserole is hot and bubbling and the bread crumbs are golden brown.
• Cool slightly before serving.

CHEDDAR CHICKEN AND RICE CASSEROLE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Grease a shallow 2-quart casserole dish.
• In a Dutch oven or large saucepan, melt the butter over medium heat.
• Add the mushrooms and cook for 2 minutes, stirring constantly.
• Stir in the green onions and continue cooking, stirring, for 1 minute.
• Stir in flour until blended into the butter and vegetable mixture.
• Add the chicken broth and cook, stirring, until thickened.
• Add the milk or cream, 1 cup of the cheese, salt, pepper, and drained pimiento. Cook, stirring, until cheese is melted.
• Add the rice, chicken, and parsley; stir to blend. Taste and adjust the seasonings, as needed.
• Spoon the chicken and rice mixture into the prepared casserole and top with the remaining 1/2 cup of cheese.
• Toss bread crumbs with the melted butter until the crumbs are well drenched with the butter. Sprinkle over the cheese layer.
• Bake for 25 to 30 minutes, until the casserole is bubbling around the edges and the bread crumb topping is browned.