Rice Casserole Recipe

Name: Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup margarine; 1 cup finely chopped onion; 4 cups cooked white rice (hot); 2 cups sour cream (I use reduced fat); ½ teaspoon salt; 1 cup small curd cottage cheese; 1 large bay leaf, crumbled; ⅛ teaspoon pepper; 2 (4 ounce) canschopped green chilies (drained); 2 cups grated sharp cheddar cheese

Servings: persons

¼ cup margarine
1 cup finely chopped onion
4 cups cooked white rice (hot)
2 cups sour cream (I use reduced fat)
½ teaspoon salt
1 cup small curd cottage cheese
1 large bay leaf, crumbled
⅛ teaspoon pepper
2 (4 ounce) canschopped green chilies (drained)
2 cups grated sharp cheddar cheese

1
Preheat oven to 375.
2
Spray 12x8 glass pan with cooking spray.
3
In large skillet, saute the butter and onion until golden, about 5 min.
4
Remove from heat.
5
Stir in the hot cooked rice, sour cream, cottage cheese, bay leaf, and salt and pepper.
6
Toss lightly to mix well.
7
Layer half the rice mixture in the bottom of the baking dish.
8
Next, layer one can of the chiles on top, then half of the cheese.
9
Repeat the rice, chiles, cheese layers once more.
10
Bake uncovered, 25 minutes or until bubbly and hot.

1262

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup margarine, 1 cup finely chopped onion, 4 cups cooked white rice (hot), 2 cups sour cream (I use reduced fat), and more.

Yes, Rice Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Casserole

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