Jackies Cheese Melt Rice Casserole Food

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.

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 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.

COOKING LIGHT'S BROCCOLI, CHEESE, AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together.
• Place in a 2 quart casserole dish.
• Bake for 45 minutes.

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.