I need some meatless casserole ideas using rice?

Question

I need some meatless casserole ideas using rice?

Answer 1

Lynn's Broccoli Rice Casserole

½ cup chopped onion

½ cup chopped celery (*I will often leave out if I have none)

4 T. margarine

2 cups cooked rice

1 (10½ oz) can cream of mushroom soup

2 (10-oz) pkg. frozen chopped broccoli, barely cooked and drained

1 (8 oz) jar Cheese Whiz (*I will often use a chub of Kraft Garlic Cheese or Tostitoes Nacho Cheese, whatever I have around)

1 4-oz) can water chestnuts, diced

Saute’ onions and celery in margarine. Mix all ingredients. Put into a greased 2-qt. baking dish. Bake at 350ºF for 25 minutes or until bubbly. Serves 8. Enjoy!!

--“River Road Recipes 2” cookbook

--------------------------

Invent Your Own Casserole

1 (8-ounce) carton sour cream

1 cup milk

1 cup water

1 teaspoon salt

1 teaspoon pepper

CHOOSE ONE FROM EACH CATEGORY:

SAUCE MAKERS:

1 (10 3/4-ounce) can cream of mushroom soup, undiluted

1 (10 3/4-ounce) can cream of celery soup, undiluted

1 (10 3/4-ounce) can cream of chicken soup, undiluted

1 (10 3/4-ounce) can Cheddar cheese soup, undiluted

2 (14 1/2-ounce) cans Italian-style diced tomatoes, undrained

CHOOSE ONE FISH/MEAT/POULTRY:

2 (6-ounce) cans solid white tuna, drained and flaked

2 cups chopped cooked chicken

2 cups chopped cooked ham

2 cups chopped cooked turkey

1 pound ground beef, browned and drained

CHOOSE ONE PASTA/RICE:

2 cups uncooked elbow macaroni

1 cup uncooked rice

4 cups uncooked wide egg noodles

3 cups uncooked medium shells

CHOOSE ONE FROZEN VEGETABLE:

1 (10-ounce) package frozen chopped spinach, thawed

1 (10-ounce) package frozen cut broccoli

1 (10-ounce) package frozen Italian green beans

1 (10-ounce) package frozen English peas

1 (16-ounce) package frozen sliced yellow squash

1 (10-ounce) package frozen whole kernel corn

CHOOSE ONE OR MORE EXTRAS (OPTIONAL):

1 (3-ounce) can sliced mushrooms, drained

1/4 cup sliced ripe olives

1/4 cup chopped bell pepper

1/4 cup chopped onion

1/4 cup chopped celery

2 garlic cloves, minced

1 (4.5-ounce) can chopped green chiles

1 (1 1/4-ounce) envelope taco seasoning mix

TOPPINGS:

1/2 cup (2 ounces) shredded mozzarella cheese

1/2 cup (2 ounces) shredded Swiss cheese

1/2 cup grated Parmesan cheese

1/2 cup fine, dry breadcrumbs

Combine 1 (8-ounce) carton sour cream, 1 cup milk, 1 cup water, 1 teaspoon salt and 1 teaspoon pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Pasta/Rice, Frozen Vegetable, Fish/Meat/Poultry, and if desired, Extras.

Spoon casserole mixture into a lightly greased 13- x 9- x 2-inch baking dish; sprinkle with your choice of toppings.

Cover and bake casserole at 350º for 1 hour and 10 minutes; uncover and bake 10 additional minutes.

Chicken Casserole: Cream of chicken soup, broccoli, rice, chicken, Parmesan cheese, and breadcrumbs.

Ham Casserole: Cream of celery soup, Italian green beans, wide egg noodles, ham, garlic, and 2 portions Swiss cheese.

Turkey Casserole: Italian-style diced tomatoes, spinach, medium pasta shells, turkey, onion, garlic, mozzarella cheese, adn breadcrumbs.

Vegetarian Casserole: Italian-style diced tomatoes, yellow squash, rice, olives, 4 portions celery, 4 portions bell pepper, garlic, parmesan cheese, and breadcrumbs.

Yield: 6 servings

--Southern Living, NOVEMBER 1996

Answer 2

Dirty rice.

2 cans french onion soup

2 cans beef consomme

3 cups uncooked rice

2 small cans mushrooms, undrained

1 small onion, sliced

2 sticks butter

Melt butter in a dutch oven pan.  Put all ingredients in at one time. Stir. Cover and bake for 45 min. at 350.  Let sit for 10 min.

Answer 3

Vegetarian Broccoli, Rice, and Aspargus Casserole Recipe

1 cup cooked rice

1 (16 ounce) package frozen broccoli

1 cup parmesan cheese (grated)

1 (14 1/2 ounce) can asparagus

1 (10 1/2 ounce) can cream of broccoli soup

1 (5 ounce) can mushrooms

1-2 cup shredded cheddar cheese

Mix rice, broccoli, parmesan cheese, asparagus, cream of broccoli, and mushrooms in a mixing bowl.

Pour into a greased casserole dish.

Sprinkle cheddar cheese over the top.

Bake covered for 35-40 minutes at 325°F.

Answer 4

Green Chile Cheese-Rice Casserole

1 tablespoon butter or margarine

1 small onion, chopped

4 cups cooked white rice

2 cups shredded sharp cheddar cheese, divided use

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 1/2 cups sour cream

3 (4-ounce) cans ORTEGA® Diced Green Chiles

3/4 cup NESTLÉ® CARNATION® Evaporated Milk

   1. Preheat oven to 375°F. Lightly grease 2-quart casserole.

   2. Melt butter in large skillet. Add onion; cook, stirring occasionally, until tender. Remove from heat. Stir in rice, 1 1/2 cups cheese, spinach, sour cream, chiles and evaporated milk. Spoon into prepared casserole.

   3. Bake for 45 to 50 minutes or until bubbly around edges. Sprinkle with remaining cheese; bake for an additional 5 to 7 minutes or until cheese is melted. Season with salt and ground black pepper.  

Answer 5

When I was little my mother and I didn't have a lot of money, so we made this dish

Make 4 servings of rice and flow the direction on the box.

add a can of soup (cheese, cream of mushroom, cream of brocolli) or any other flavor for this recipe for you don't use meat.

Then buy a bag of frozen veggies (anything will do) and then add to rice soup mixture and enjoy. It fast and easy and great to take to work and leftovers.

Answer 6

This is my family's all-time favorite veggie dish, but I've used it as an entree for vegetarians too...

SPINACH RICE & CHEESE

1 10-oz. frozen chopped spinach (thawed & squeezed out)

1/2 stick melted butter (1/4 c)

8 oz. shredded cheese (whatever you like)

1 c. raw Minute Rice

1/2 c. chopped onion

1 tsp. garlic salt

1/2 c. sour cream

Mix all together in 9x13" pan and bake at 350 for 1 hour, covered.....

Answer 7

Italian Rice & Sweet Onion Casserole

Ing:

  *1 1/2 cups arborio or short-grain rice, uncooked

  *1 cup whole fresh mushrooms

  *1/4 cup butter or margarine

  *12 pearl onions, peeled & halved

  *1 medium sweet onion, cut into wedges

  *2 cloves garlic, minced

  *1 3/4 cups vegetable stock (or 1 14-oz can)

  *3/4 cup freshly shredded Romano or Parmesan cheese

Dir:

  1.  In a saucepan combine 3 cups water and 1/2 tsp salt.  Bring to boiling.  Remove from heat; stir in rice.  Cover and let stand for 30 minutes; drain.  Rinse with cold water; drain again.

  2.  Meanwhile, in a large skillet cook one-third of the mushrooms in hot butter over medium-high heat (3-4 minutes, while stirring).  Remove from skillet, set aside.  Add the remaining mushrooms, pearl onions, sweet onion, and garlic to hot skillet.  Cook and stir until vegetables are tender.  Reduce heat to medium and add cooked rice.  Cook and stir for 4 to 5 minutes or until rice is golden.  Carefully stir in vegetable stock, bring to boiling.  Transfer mixture to a 2-qt casserole dish.

  3.  Bake, covered, in a 325-deg F oven for 25-30 minutes or until rice is tender and liquid is absorbed.  Fluff with fork.  Stir in 2/3 cup of cheese.  Sprinkle with reserved cooked mushrooms and remaining cheese.  Baked 5-10 more, until cheese is melted as golden brown.