Cheesy Creamy Vegetable Rice Recipes

CREAMY VEGETABLE CASSEROLE

Steps:

• Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. , Transfer to a greased 1-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375° for 25 minutes or until bubbly.

CREAMY VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

CREAMY CHEESE RICE

Steps:

• In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended.

ONE POT EASY CHEESY VEGETABLES AND RICE

Steps:

• Heat oil in medium sauce pan over medium-high heat.
• Add remaining ingredients, except for cheese.
• Bring to a boil for 1 minute.
• Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
• Add cheese and stir until melted and serve immediately.

CHEESY CREAMY VEGETABLE RICE

Steps:

• 1. Preheat oven to 350'F. Bring a large pot filled with water to a boil that has been lightly salted. Add uncooked rice and cook rice until done according to packages directions.
• 2. In a large bowl mix both cans of creamed soups, cream cheese and envelope of onion soup mix. Add 1/2 cup of water. Then add frozen peas and carrots. Mix all ingredients.
• 3. Stir rice into soup mixture and add a 1/2 cup of cheese. Place in a greased casserole dish and place in oven until casserole becomes bubbly.
• 4. Add remaining 1/2 of cheese to the top of casserole or top with crushed Ritz crackers and bake until top is browned.
• 5. When done out of the oven let casserole for about 10 minutes and serve as a side dish. Enjoy!

CHEESY VEGETABLE RICE CASSEROLE

Steps:

• Choose frozen veggies such as broccoli, cauliflower, brussel sprouts, etc.
• Boil veggies until close to tenderness you prefer.
• Prepare minute rice.
• In large baking dish (we used 9x11x4), mix veggies, rice, whipping cream and sour cream. If you're using chicken, mix in the cooked chicken now.
• Arrange cheese pieces in a single layer on top of mixture.
• Place baking dish in oven set to 400 degrees and cook until cheese is melted.
• Remove dish and stir. Sprinkle shredded cheese on top and place back in oven until cheese is melted.
• Remove from oven and serve.

ONE POT RICE AND VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 190°C (Gas Mark 5 / 375°F).
• Add the oil to a large saucepan or oven-proof casserole dish, and add the red onion, aubergine, courgette, mushrooms, garlic and mixed herbs. Cook over a medium heat for 5 minutes, until the vegetables are fragrant and beginning to brown.
• If you used a saucepan that's not oven-proof, transfer to an oven-safe casserole dish. Add the rice, stock, tomatoes, beans, pesto, and plenty of black pepper. Mix well to combine.
• Add a lid to the pan (or cover tightly with foil, if you don't have a lid), and bake in the oven for around 30 minutes. The rice should be fairly soft. Stir the casserole well, then add the breadcrumbs and grated cheese to the top. Bake again, uncovered, for a further 20 minutes, or until the topping is crisped up to your liking.

CREAMY CHEESY SPINACH RICE

Steps:

• In medium saucepan, add water and next 7 ingredients.
• Heat over medium high heat, covered with tight-fitting lid, until it comes to a boil. Stir, recover, turn down to LOW, and let simmer for 16 minutes. *Do not lift lid while simmering!
• When time is up, remove lid, quickly stir in cheeses, mayo and spinach, and recover.
• Let sit for 5-8 minutes.
• When cheeses have melted and are soft, re-stir until creamy and cheeses are stirred in evenly. Serve hot.

VEGETABLE AND RICE CASSEROLE

Steps:

• Measure 3 cups of dry instant rice and cook according to package instructions, set aside
• Combine onion, garlic, carrots, olive oil, salt, and pepper in a large skillet
• Sautee for 10 - 15 minutes on medium high heat, until carrots start to soften and onions become translucent
• Add peas, broccoli, mushroom soup, 1 1/2 cups parmesan cheese, and 1 cup of sharp cheddar cheese to the skillet
• Stir on medium heat until heated through, about 10 - 12 minutes
• Add cooked rice and parsley to skillet and stir to combine
• Transfer mixture to a 13 x 9 casserole dish
• Top with remaining 1 cup of parmesan cheese and 1 cup of sharp cheddar cheese
• Bake for 10-15 minutes at 400 degrees, until cheese is bubbly and beginning to brown

CHEESY VEGETABLE RICE

Steps:

• Put the rice on to boil - as much as you would usually have for two people
• Chop the onion and pepper and soften in another saucepan
• Remove the skin from the tomatoes, chop and add to the onion and pepper once they have softened
• Add the cooked, drained rice to the saucepan with the vegetables
• Add a handful of grated cheese and mix all ingredients together
• Mix the rest of the grated cheese with the breadcrumbs. Put the rice and vegetable mixture in an oven proof dish, top with the cheese and breadcrumbs and put under the grill until cheese has melted and golden brown