Almondricecasserole Recipes

ALMOND RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Heat oil in large skillet and cook celery, onions, pepper, mushrooms and parsley over med heat until onions are translucent, about 10 minutes. Stir in remaining seasonings.
• Add the uncooked rice and cook for several minutes, mixing well. Transfer the ingredients to a lightly oiled 3-qt casserole. If usng precooked rice, add it in this step.
• Add broth and half of the alomds. Stir until ingredients are well combined.
• Top with remaining almonds and bake, covered, for one hour or until rice is soft and liquid has been absorbed.

ALMOND CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. , Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

MY MOM'S SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.

CALIFORNIA RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Grease bottom of 9" x 13" casserole dish with butter or cooking spray.
• Melt butter in skillet over medium heat. Saute onions in butter until very soft, stirring constantly. Add garlic during last two minutes of cooking.
• In large bowl combine cooked rice, onion/garlic/butter mixture, sour cream, cottage cheese, chilis, salt and pepper.
• Layer half the rice mixture in bottom of casserole dish and top with half of shredded cheese. Repeat with remainder of rice mixture; top with remainder of cheese. (If making ahead of time, cover with plastic wrap after everything is assembled and refrigerate up to a day. Remember to let your dish come to room temperature before you place it in the oven.).
• Bake for 30 - 40 minutes or until cheese is bubbly.

ALMOND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350'.
• In a large pan over medium heat, stir together cream of chicken soup and broth. Stir in chicken, water chestnuts, lemon juice and mayonnaise. Stir in celery, onion salt and rice. Combine well, then pour into a casserole dish.
• Melt butter in a skillet over medium heat. Pour in crushed crackers and stir to coat with butter. Pour crackers over the top of casserole. Then sprinkle almonds and shredded cheese over the top.
• Bake in oven until cheese is melted; about 30 minutes.

ALMOND CHICKEN AND RICE CASSEROLE

Steps:

• Melt butter and add soups and milk. Reserve 1 C soup mixture. Add rice to remaining soup mixture. Pour into 9x13 baking dish. Cut chicken breasts into thirds and place on top of rice and soup. Pour remaining cup of soup over all. Sprinkle with parmesan cheese, parsley and almonds on top. Bake covered at 350 degrees for about 1 1/2 hours. Check after one hour and stir rice.
• **Sometimes I like to make this with lower fat content. When I do I decrease the amount of rice by 1/2 C, eliminate 1 can of cream of chicken soup and add in the place 1 1/2 C chicken broth and leave out the butter and almonds. It is still very creamy and very tasty. I also use lowfat cream soups.