Souffleed Rice Casserole Recipe

Name: Souffleed Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 3 or 4 green onions (white part only), thinly sliced; 2 c. cooked rice; 1/4 c. minced parsley; 2 egg yolks, slightly beaten; 1/4 c. milk; 1/2 c. grated Parmesan cheese (1 1/2 oz.); 1/2 tsp. salt; 1/4 tsp. pepper; 2 egg whites

Servings: persons

2 Tbsp. butter
3 or 4 green onions (white part only), thinly sliced
2 c. cooked rice
1/4 c. minced parsley
2 egg yolks, slightly beaten
1/4 c. milk
1/2 c. grated Parmesan cheese (1 1/2 oz.)
1/2 tsp. salt
1/4 tsp. pepper
2 egg whites

1
Preheat
2
oven
3
to
4
350u00b0.
5
Lightly butter 1 quart casserole. Melt
6
butter
7
over
8
low heat.
9
Add onions; saute 2 to 3 minutes. Stir in rice, parsley, egg yolks, milk, cheese, salt and pepper. Beat egg whites until soft peaks form.
10
Fold them into rice mixture.
11
Spoon into buttered casserole.
12
Place this in a slightly
13
larger
14
pan.
15
Pour in enough hot water to come halfway up
16
side
17
of
18
casserole.
19
Bake
20
30
21
minutes
22
or
23
until slightly puffed and firm.

799

kcal

Calories

Fat

105

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: 2 Tbsp. butter, 3 or 4 green onions (white part only), thinly sliced, 2 c. cooked rice, 1/4 c. minced parsley, and more.

Yes, Souffleed Rice Casserole falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Souffleed Rice Casserole

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