Fruity Rice Casserole Recipes

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FRIED RICE CASSEROLE



Fried Rice Casserole image

Make and share this Fried Rice Casserole recipe from Food.com.

Provided by Ed Paulhus

Categories     Rice

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups rice, uncooked
1 (1 1/4 ounce) package onion soup mix
1/4 cup cooking oil
1/4 cup soy sauce
3 cups water

Steps:

  • Preheat oven to 350°F.
  • Mix all ingredients together in a casserole.
  • Cover and bake 1 hour.

FRUITY CHICKEN CASSEROLE



Fruity Chicken Casserole image

This one was taken from a cookbook, faxed to me at work and cooked up using enough of my own variants to make it almost original. It's delicious, despite the unusual combination of ingredients.

Provided by LemurKat

Categories     Chicken Breast

Time 1h20m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 14

1/2 cup crushed corn flakes
1/2 teaspoon ground black pepper
1/4 teaspoon chili powder
4 boneless skinless chicken pieces
1 large onion
1 apple
1 cup chicken stock
400 g crushed pineapple in juice
2 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon butter
2 bananas
1/2 cup sliced almonds
1/4 cup sultana

Steps:

  • Combine cornflakes, chili powder and pepper. Cut chicken into serving pieces - about 8 should suffice. Roll these in the cornflakes until coated as best you can. Set aside.
  • Spray frying pan with oil and brown chicken on all sides. Remove from pan and place into a casserole dish.
  • Cook onion until translucent. Peel the apple and cut into thin slices. Add these to frying pan for about two minutes, stirring constantly.
  • Add in chicken stock, crushed pineapple, lemon juice and soy sauce. Bring to the boil.
  • Pour resulting mix over the chicken in the casserole. Cook at 180 degrees Celsius for about an hour.
  • Melt butter in the frying pan. Peel bananas and cut in half lengthwise, then into half again. Add bananas to frying pan and cook until lightly brown all over. Add in flaked almonds and sultanas. Stir frequently and fry until lightly browned (about 2-3 minutes).
  • Dish casserole onto plates and divide bananas and almonds evenly among them. Serve with rice or a salad.

Nutrition Facts : Calories 311.9, Fat 9.9, SaturatedFat 2.6, Cholesterol 9.4, Sodium 640.5, Carbohydrate 54.8, Fiber 5.8, Sugar 35.2, Protein 7.1

TACO RICE CASSEROLE



Taco Rice Casserole image

I love this taco rice casserole. It's easy to make, and most of the ingredients are usually on hand. Kick it up with dashes of hot sauce.

Provided by Dave M

Categories     Rice Casserole

Time 1h20m

Yield 6

Number Of Ingredients 14

1 pound ground beef
1 cup chopped celery
½ cup chopped onion
1 (14.5 ounce) can diced tomatoes
1 ¼ cups water
1 cup uncooked long-grain rice
1 cup salsa
1 (4.5 ounce) can diced green chilies, drained
¼ cup sliced black olives
1 ½ teaspoons beef bouillon granules
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
¼ teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet until beef is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain and discard grease.
  • Stir tomatoes, water, rice, salsa, chilies, olives, bouillon granules, chili powder, Worcestershire, and pepper into beef mixture. Bring to a boil. Transfer to a 2-quart casserole dish.
  • Bake, covered, in the preheated oven until rice is tender, 45 to 50 minutes. Sprinkle with cheese. Cover and let stand for 10 minutes before serving.

Nutrition Facts : Calories 341.7 calories, Carbohydrate 33.6 g, Cholesterol 58 mg, Fat 13.8 g, Fiber 2.8 g, Protein 19.6 g, SaturatedFat 6.1 g, Sodium 972.9 mg, Sugar 4.8 g

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