Best Aunt Woofies Meat N Rice Casserole Recipes

CHEDDAR RICE CASSEROLE

Cheddar Rice Casserole image

With its blend of garlic, parsley and cheese, this rice casserole makes a savory side dish. It's one of my favorite ways to serve rice. -Nancy Baylor, Holiday Island, Arkansas

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/4 cup chopped onion
2 garlic cloves, minced
1/4 cup butter, cubed
3 cups cooked long grain rice
2 cups shredded cheddar cheese
1 cup minced fresh parsley
1 cup whole milk
4 large eggs, lightly beaten
2 teaspoons Worcestershire sauce
1 teaspoon salt

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.

Nutrition Facts : Calories 290 calories, Fat 17g fat (11g saturated fat), Cholesterol 156mg cholesterol, Sodium 588mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

AUNT WOOFIE'S MEAT-N-RICE CASSEROLE

Aunt Woofie's Meat-N-Rice Casserole image

Recipe originally posted May 27. 2003. This has been well liked by anyone I have made it for. Even picky eaters have liked it. Kids have loved it too. You can use ground beef, ground turkey, ground chicken, Italian sausage or pork sausage. The sour cream and mayonnaise add a little bit of tartness and flavor to it. It is really good served with corn. It is really good the next day as leftovers or made the night before and refrigerated (before baking). It can easily be reheated in a microwave oven. You can also make it without baking it. Just put the cheese over the rice-meat mixture and heat in the skillet until it is hot and bubbly and cheese has melted. Edited July 30, 2009 I am allergic to pepper so I don't add it to my recipes. Use salt and pepper according to personal taste.

Provided by AuntWoofieWoof

Categories White Rice

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

2 cups water
1 cup white rice
1 -1 1/2 lb pork sausage or 1 -1 1/2 lb Italian sausage
1 (10 3/4 ounce) can cream of mushroom soup
1 cup sour cream (optional)
1 cup mayonnaise (optional)
grated cheddar cheese (mild, medium or sharp, depending on desired amount)

Steps:

Preheat oven to 350°F.
Grease a 9x13-inch cake pan or large covered baking dish.
Set aside.
Bring water to a boil.
Stir in the rice and bring it to a boil.
Lower heat.
Boil rice for 15 minutes or until it is done, and set aside.
In a large skillet, brown the meat you are using.
If you are using ground turkey, you may need to add a little bit of water to get it to cook easily and to make it less dry no need to drain if using ground turkey.
If there is any grease drain it.
Add the soup, sour cream and mayonnaise to the meat.
Stir together and heat until it is bubbly.
Stir in the rice and mix thoroughly.
If mixture is too thick add a little bit of water or milk to desired consistency (about 1/4-1/2 cup).
Pour mixture into the greased pan or baking dish.
Cover with cheddar cheese.
If using a cake pan, cover with foil.
If using a covered baking dish cover it with the lid.
Bake in oven for 45-60 minutes or until hot and bubbly and cheese is melted.
Remove from oven and let stand for about 5 minutes before serving.
Serve with salad and/or vegetables.