SEAFOOD RICE CASSEROLE
My family loves rice and clams, so I decided to combine them in this recipe. It was a hit! This dish is very filling and satisfying. Cooking and creating new recipes are two of my favorite pastimes.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 main-dish or 8 side-dish servings.
Number Of Ingredients 7
Steps:
- In a 1-1/2-qt. baking dish coated with cooking spray, combine the rice, onion and chilies. In a small bowl, combine clams and milk; pour over rice mixture. Sprinkle with crumbs and cheese. Bake, uncovered, at 350° for 45 minutes.
Nutrition Facts : Calories 195 calories, Fat 3g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 207mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
CHICKEN, BROCCOLI AND RICE CASSEROLE
Make and share this Chicken, Broccoli and Rice Casserole recipe from Food.com.
Provided by Therese Crosby
Categories One Dish Meal
Time 56m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter over high heat, add chopped mushrooms.
- Cook and stir for about 2 minutes.
- Add onion and chicken pieces.
- Reduce heat to medium high and cook until chicken is just cooked through.
- Stir in garlic and cook for about a minute longer.
- Add undiluted chicken soup and velveeta cheese, stir until cheese is melted.
- Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper.
- Spoon mixture together and spoon into casserole dish sprayed with cooking oil.
- Spread shredded cheese over top and bake for 20 minutes at 350 degrees.
- NOTE: Instant rice makes this a quick and easy recipe.
- Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking.
- If you prefer other rice then make it ahead of time.
SARAH'S RICE PILAF
This is a delicious twist to traditional rice.
Provided by sarahbillings
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Nutrition Facts : Calories 244 calories, Carbohydrate 40 g, Cholesterol 17.8 mg, Fat 6.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 524.3 mg, Sugar 2.4 g
VONGOLE MEDITERRANIO (BAKED CLAMS & RICE WITH SAFFRON)
Another family favorite by Umberto Menghi. This recipe also comes from his Seafood Cookbook. You may use cold water instead of the chicken stock but it tastes better if you use the chicken stock. Clams are my personal favorite shellfish, I just love this dish, I find myself craving it..... Hope you will too.
Provided by Baby Kato
Categories Healthy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place clams in a pot with wine and garlic, cover and steam the clams for 5 - 6 minutes (until they open).
- Please, discard any clams that do not open -- they are bad.
- Drain the pot, reserving the liquid and remove the clam meat from the shells. Leave some clams in the shell for garnishing.
- Set the clams aside.
- Strain the clam liquid in a sieve that has been lined with cheese cloth, linen or a muslin cloth and reserve the clam liquid.
- Preheat your oven to 350 degrees F.
- Saute the onion in butter in an ovenproof casserole for 2 - 3 minutes.
- Add the rice and saffron to the casserole dish and gently stir to coat with butter.
- Next add the chicken stock and clam liquid to the dish and bring to a boil. Stir the rice once, reduce the heat and cover the dish.
- Place the casserole dish in the oven and bake for 15 minutes.
- Remove the casserole dish from the oven and uncover, add the clams and butter to the dish, gently mixing together.
- Re-cover the casserole dish , return to oven and bake for 7 minutes more.
- Remove dish from oven, uncover, sprinkle with the scallions, garnish with the reserved clams in shell and serve immediately.
- A wonderful light meal, served with fruit salad.
PORTUGUESE CLAM RICE
My mom taught me how to make this when I was a teenager and I've been making it ever since. This is great to accompany a fish dish.
Provided by Mina in Toronto
Categories Short Grain Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, cook onion and garlic in oil until tender.
- Add pimento paste and parsley. Cook for a couple of minutes.
- Drain clams but reserving liquid.
- Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.
- Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.
- Add salt if necessary.
CLAM CHOWDER CASSEROLE
A yummy casserole with the delicious flavor of New England style clam chowder. Easy to make and very hearty. A great weeknight supper.
Provided by KATHYP100
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix the cooked macaroni, 1 1/2 cups Cheddar cheese, potato soup, clams with juice, eggs, green onions, onion, Worcestershire sauce, lemon juice, and pepper. Transfer to a large casserole dish, and top with remaining cheese.
- Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.
Nutrition Facts : Calories 860 calories, Carbohydrate 72.1 g, Cholesterol 264.2 mg, Fat 31.8 g, Fiber 5.3 g, Protein 66.5 g, SaturatedFat 17.1 g, Sodium 1633.4 mg, Sugar 3.5 g
LEMONY BROCCOLI RICE CASSEROLE W/SALMON (ONE BOWL - ONE DISH!)
Provided by Nancy @ Foodie Chicks Rule
Time 55m
Number Of Ingredients 16
Steps:
- Mix all ingredients in a large bowl (except the Panko bread crumbs, extra Parmesan cheese and cayenne pepper)
- Mix well and pour into a greased/sprayed casserole dish. (13x9)
- Sprinkle the Panko bread crumbs & Parmesan evenly over top. Sprinkle with Cayenne, if desired.
- Bake at 375 for approximately 45 minutes.
- Sprinkle the juice of 1/2 to 1 lemon over the entire top, cut and serve.
BILLMAN'S CLAM CASSEROLE
This is like baked stuffed clams without the shells - my mom used to make something like this growing up and I loved it. Serve with a little pasta with butter garlic on the side or like I used have as a kid, with french fries to dip!
Provided by bferris19
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 1h30m
Yield 4
Number Of Ingredients 16
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon of the bacon grease in the skillet. Crumble the bacon and set aside.
- Preheat an oven to 375 degrees F (190 degrees C). Grease a casserole or pie dish with butter.
- Heat the reserved bacon grease and olive oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with oregano, salt, garlic powder, pepper, and bay leaves. Stir in the garlic, and cook until the garlic has softened, about 5 minutes more. Add the clams and the crumbled bacon; cook and stir until the clams are warmed through, 5 to 7 minutes. Pour in about 3/4 of the reserved clam juice, lemon juice, and hot pepper sauce. Increase heat to medium-high, and simmer for 3 to 5 minutes. Slowly stir in the bread crumbs until the mixture resembles coarse oatmeal. If it becomes dry, add some of the remaining reserved clam juice. Stir in half of the Parmesan cheese, then pour the clam mixture into the prepared casserole dish. Sprinkle the remaining Parmesan cheese on top.
- Bake in the preheated oven until golden brown and bubbly, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C), and continue baking until the edges are crisp, 5 to 10 minutes. Allow casserole to cool for at least 15 minutes. Serve with lemon wedges and parsley sprinkled on top.
Nutrition Facts : Calories 622.7 calories, Carbohydrate 36.6 g, Cholesterol 142.4 mg, Fat 25.5 g, Fiber 3.2 g, Protein 59.1 g, SaturatedFat 5.6 g, Sodium 1735.5 mg, Sugar 3.7 g
AUNT PHYLLIS' CLAM CASSEROLE
Aunt Phyllis gave me this recipe and said it is alway a hit when she makes it. I have to get her involved in this website!
Provided by Oolala
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute first 4 ingredients in a large skillet, simmering for a few minutes.
- Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency.
- Place in a casserole dish and sprinkle with Parmesan cheese.
- Bake at 325 degrees F. for 20-30 minutes.
SHIRLEY'S BAKED CLAM CASSEROLE
This is a great basic recipe to cook any of your favorite seafoods... I love using the lobster, langastanos, shrimp and haddock the BEST! Being from New England, my mom loved her seafood, and we had this YUMMY dish quite often growning up, with all these variations! You can easily double or triple the recipe.
Provided by Lindas Busy Kitchen
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Crush crackers.
- Mix clams or other seafood and crackers together.
- Put in small individual casserole dishes of your choice. The amount this will serve, depends on what size you use. I use about 8"x3" individual casserole dishes.
- Divide the seafood mixture between the casserole dishes.
- Add melted butter over the top of each casserole dish.
- Squirt desired amount of lemon juice over top.
- of all.
- Sprinkle with desired amount of salt and pepper.
- Bake for 25 minutes at 325.
Nutrition Facts : Calories 809.5, Fat 59.7, SaturatedFat 10.2, Cholesterol 61.7, Sodium 1057.1, Carbohydrate 40.2, Fiber 1, Sugar 4.4, Protein 27.9
SHRIMP AND RICE CASSEROLE
Steps:
- Peel, devein, and rinse the shrimp under cold running water. Drain well and transfer to a bowl. Cover and refrigerate.
- Heat the oven to 350 F.
- In a large, heavy skillet or sauté pan, heat 4 tablespoons of butter over medium-low heat.
- Add 1 cup of rice to the hot butter and cook, stirring, until the rice is lightly browned. Add the 1/4 cup of parsley, 1/4 cup of shallots or green onion, and minced garlic.
- In a saucepan, heat 8 ounces of clam juice, 2 cups of water, and 2 teaspoons of chicken base to a simmer over high heat. Add the hot liquid to rice mixture and then transfer to a 1 1/2- to 2-quart casserole.
- Cover the casserole and bake for 35 to 45 minutes, or until the rice has absorbed the liquid and is tender. Add shrimp and 1/4 cup of pecans; cover and bake 15 minutes longer.
Nutrition Facts : Calories 391 kcal, Carbohydrate 17 g, Cholesterol 391 mg, Fiber 1 g, Protein 41 g, SaturatedFat 8 g, Sodium 2071 mg, Sugar 1 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g
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