California Rice Casserole Recipes

CALIFORNIA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the next 11 ingredients. Add noodles. , Pour into a greased 13x9-in. baking dish. Cover and bake 50 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

GREEN CHILI RICE CASSEROLE

Steps:

• In a large bowl, combine all ingredients. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through.

CALIFORNIA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 1 1/2 quart casserole dish.
• Bring chicken stock to a boil in a saucepan over medium heat. Add rice, reduce heat to low, and cook until the liquid is absorbed, about 20 minutes. In a medium bowl, mix together the sour cream, green chilies, green onion, salt and pepper. Set aside.
• Spread half of the rice into the bottom of the prepared pan. Spread with half of the sour cream mixture, and then half of the cheese. Repeat layers ending with cheese on top.
• Bake uncovered for 45 to 50 minutes in the preheated oven, or until the cheese is melted and bubbly. Let stand for 5 minutes before serving.

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.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees and spray a 9x13 baking dish with vegetable oil spray.
• Heat a large pot on medium high heat.
• Add chicken broth, unsalted butter, cream of chicken soup, cream of mushroom soup, black pepper, garlic and onion together and stir together well.
• Bring to a boil then turn off the heat.
• Add in the rice and chicken and stir well until coated.
• Pour mixture into baking dish and cover with foil.
• Bake for 50-60 minutes.
• Let sit for ten minutes before removing foil.

CALIFORNIA RICE CASSEROLE

Steps:

• Melt butter in skillet and saute onion until golden brown.
• In a large mixing bowl mix all the ingredients together.
• Transfer to a crockpot at low setting for 4 hours. OR put in a lightly greased 2 quart shallow baking dish in preheated oven at 375 degrees uncovered for about 25 minutes or until bubbly and hot.
• * Note: to prepare 4 cups fluffy white rice, bring 2 1/2 cups cold water to boiling in a large saucepan. Add 1 cup converted rice and 1 tsp salt. Cover tightly and cook over low heat until water is absorbed, about 25-35 minutes.

CALIFORNIA RICE

Steps:

• 1. In a large skillet, saute onion in butter until golden. Remove from heat and stir in rice, sour cream, cottage cheese, bay leaf, salt and pepper. Lightly mix.
• 2. Layer half the rice mixture in a buttered 9x13-inch baking dish, then half the chiles, and sprinkle with 1 cup of the cheese. Repeat layers.
• 3. Bake in a preheated 375-degree oven for 30 minutes. Sprinkle with the chopped parsley and serve.