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Clam - Rice Casserole Recipe

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This recipe for Clam - Rice Casserole is from The Bisceglia Family and Beyond Cookbook 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. cooked long grain rice.
1/3 c. chopped onion.
2 tbsp. chopped green chilies.
1 can (6 1/2ounces) chopped clams, undrained.
1 can (5 ounces) evaporated milk ( you can use fat free evaporated milk instead).
1/4 c. seasoned bread crumbs.
1/2 c. shredded cheddar cheese.
Directions:
Directions:
In a 1 1/2 quart baking dish sprayed with nonstick cooking spray, combine rice, onion and chilies. In a bowl combine clams and milk, pour over rice mixture. Sprinkle with crumbs and cheese.
Bake, uncovered, at 350º for 45 minutes.
Number Of Servings:
Number Of Servings:
4 main dish 8 side dish
Personal Notes:
Personal Notes:
You can use fresh clams.

 

 

 

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