Best Baked Rice Casserole Recipes

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
• Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

BAKED CORN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
• Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
• Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
• Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

BAKED RICE, CHEESE AND VEGETABLE CASSEROLE

Steps:

• Melt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and sauté until tender, about 8 minutes. Add corn and tomato and sauté 3 minutes. Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup soufflé dish.
• Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes.

BAKED BROWN RICE & TUNA CASSEROLE

Steps:

• Saute celery in butter until tender crisp.
• Add brown rice, tuna, eggs and lemon juice. Fold in mayonnaise. Season to taste.
• Turn into shallow buttered 1 1/2 quart casserole. Top with onion rings.
• Bake at 350 for 20 minutes.

BAKED HAM AND CHEESE RICE CASSEROLE

Steps:

• Preheat oven to 400.
• Fill a pot with 3 qts of water and bring to a boil; add rice and stir well.
• Cook covered for about 15 minutes, stirring occasionally, until rice is cooked but still firm to the bite.
• Drain and transfer to a mixing bowl. Toss the rice with a bit of butter to prevent grains from sticking together.
• While the rice is cooking, make a bechamel sauce. Heat the milk till you can see steam rising (do not boil). Melt the 4 T butter in a heavy saucepan over medium low heat.
• Add the flour and whisk till smooth. Add the hot milk a few tablespoons at a time at first, whisking till mixture is smooth before adding more milk.
• It will likely be very thick at first, but will become thinner as you whisk in more milk. As it thins, you can mix in more milk at a time.
• Cook, whisking constantly over medium low heat till sauce thickly coats the whisk. Season with salt and pepper and remove from heat.
• Pour the bechamel sauce over the rice, reserving a few spoonfuls for the top of the casserole. Add the ham and all but 2 T of the parmigiano-reggiano.
• Mix well and season to taste with salt and pepper.
• Butter the bottom and sides of a 2 1/2 qt baking dish that is about 3 1/2 inches deep.
• Pour in half the rice mixture. Slice the mozzarella about 1/8 inch thick and layer the slices over the rice.
• Add the remaining rice mixture and smooth the surface with a spoon.
• Spread the remaining bechamel over the top and sprinkle with the remaining 2 T parmegiano-reggiano.
• Bake for 15 minutes. If after 15 minutes, the top is not speckled with brown, place the casserole under the broiler for 1-2 minutes, or till top begins to brown.
• Remove from the oven and allow to settle for about 5 minutes before serving.

BAKED PHEASANT & WILD RICE CASSEROLE

Steps:

• Pheasant: Cut up pheasant so that you have just the breasts. Dip the pieces in flour and salt and pepper. Brown in oil then put pieces in casserole pan. To this, add 2 cloves chopped garlic and enough white wine to cover 3/4 of the pheasant. Cover and bake for 2 hours. Then add 1 can cream of mushroom soup and spread on top. Recover and cook an additional 1 hour. Wild Rice Casserole: Fry 4 strips of bacon, then sauté 1/2 cup onion, 1/4 green pepper, and 1/2 lb mushrooms in the bacon drippings. Combine these in 2qt casserole dish. Then add 2 tbsp melted butter, 1 cup canned tomatoes, 1 can cream of mushroom soup, 1/2 cup dry white wine, 1/2 cup chopped ripe olives (pitted), and 1 cup wild rice. Cover and bake at 300 for 3 hours.

BAKED RICE AND MUSHROOM CASSEROLE

Steps:

• 1. Preheat oven to 325'F.
• 2. Mix all ingredients into a bowl, and pour into prepared 1 1/2-2 quart casserole dish.
• 3. Bake for 1 hour 20 minutes. Stir before serving.

MEXICAN BAKED RICE CASSEROLE

Steps:

• 1. Char chiles over gas flame or in broiler until blackened on all sides, turning occasionally.
• 2. Wrap in plastic and cool 10 minutes. Peel, seed and chop chiles.
• 3. Bring 2 cups water, butter and salt to boil in heavy medium saucepan. Add rice, return to boil.
• 4. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 16 minutes.
• 5. Transfer rice to large bowl; cool rice, stirring occasionally with fork.
• 6. Butter 2-quart shallow baking dish.
• 7. Heat oil in medium skillet over medium heat.
• 8. Add 1/4 cup onion and garlic, sauté until translucent, about 3 minutes.
• 9. Add chopped chiles; sauté 1 minute.
• 10. Add chile mixture and corn to rice in bowl.
• 11. Whisk sour cream, cilantro and 2 tablespoons chopped onion in small bowl.
• 12. Add sour cream mixture and cheese to rice, stir.
• 13. Transfer rice mixture to prepared dish.
• 14. (Can be made 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before continuing).
• 15. Preheat oven to 325°F Bake rice until sides are light brown and mixture is heated through, about 25 minutes.

CREAMY BAKED CHICKEN AND RICE CASSEROLE RECIPE - (4/5)

Steps:

• Cook rice fully Cook chicken fully Combine all ingredients in casserole dish Bake 20 minutes on 350 degrees

CREAMY BAKED CHICKEN AND RICE CASSEROLE

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread, milk and seasonings in large bowl until blended. Stir in marinara sauce. Add rice, chicken, green beans and basil; mix well.
• Spoon into 2.5-qt. casserole dish, mine is 4x13x9, sprayed with non-stick cooking spray; cover.
• Bake 30 minutes. Uncover and stir. Combine remaining ingredients; sprinkle over casserole. Bake 20-25 minutes or until casserole is heated through and topping is golden brown. Let stand 5 minutes before serving.

BAKED RICE CASSEROLE

Steps:

• 1. Coat the bottom and sides of a 8x12-inch baking dish with nonstick cooking spray; set aside.
• 2. Heat vegetable oil in a large skillet. Add onions and garlic, and saute until onions are clear. Add pork to the skillet and sauté for about 6 or 7 minutes or until pork is browned, breaking up the pork with a wooden spoon as it cooks. Add diced tomatoes, tomato paste, and water to the skillet, and stir well. Cover skillet, and simmer over low heat for about 45 minutes.
• 3. Meanwhile, in a medium saucepan, prepare rice according to package directions; set rice aside.
• 4. Preheat oven to 350°F.
• 5. Combine the meat mixture and cooked rice and stir well. Stir in the beaten eggs, mozzarella, salt, pepper and curry power. Pour mixture into the prepared baking dish. Sprinkle the Parmesan cheese on top.
• 6. Place baking dish in oven and bake, uncovered, for 55 to 60 minutes or until all the liquid is absorbed and it's hot and bubbly.