Four Cheese Rice Casserole Food

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.

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.

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.

CHILE CHEESE AND RICE CASSEROLE

Steps:

• Preheat oven to 350°.
• Mix sour cream, green onions and chilies.
• Season rice with salt and pepper.
• Spray a 1 1/2 quart casserole with cooking spray and cover with half of the rice.
• Add a layer of half of the sour cream mixture and cover with half of the grated cheese.
• Repeat layers starting with rice and ending with cheese.
• Bake in a 350° oven until bubbly and the top is lightly browned, about 30 minutes.
• This can be assembled ahead and baked when ready.
• Increase baking time if refrigerated, covering the top with foil if it browns too quickly.

RICE AND CHEESE CASSEROLE

Steps:

• Heat oven to 350°F. Grease square pan, 8x8x2 inches.
• Make rice as directed on package. Mix rice, cheese, carrots, onions, eggs and milk in pan. Sprinkle with bread crumbs. Drizzle with butter.
• Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean.

CHEESY RICE CASSEROLE

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.

FOUR-CHEESE RISOTTO

Steps:

• In 3-quart saucepan, heat broth over medium heat.
• Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat oil over medium-high heat. Add onion; cook about 5 minutes, stirring frequently, until tender.
• Stir in rice. Cook about 5 minutes, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes, stirring constantly, until wine is absorbed.
• Reduce heat to medium. Pour 1/2 cup of the hot broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 30 to 35 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat.
• Stir in cheeses. Sprinkle with parsley.

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.