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Artichoke Cheese 'n Rice Casserole Recipe

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This recipe for Artichoke Cheese 'n Rice Casserole, by , is from Mom Z's Recipes #5, 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!

Contributor:  
Contributor:  
Cassie

Category:
Category:

Ingredients:  
Ingredients:  
6 1/4 oz fast cooking long grain and wild rice mix (Uncle Ben's)
2 cups water
1 Tbsp butter
8 oz (2 cups) shredded Monterey Jack cheese
2 Tbsp dry bread crumbs
1 large tomato, seeded and chopped, reserving 1/4 cup
14 oz artichoke hearts, drained, quartered
1/2 cup mayonnaise
1/2 cup sour cream
2 green onions, thinly sliced
3 Tbsp chopped fresh parsley




Directions:
Directions:
Heat oven to 350 degrees. Combine rice, seasoning packet, water and butter. Bring to boil over high heat. Reduce heat to low; cover and simmer 5 minutes or until water is absorbed.

Spread cooked rice in bottom of ungreased 8 inch square baking dish or 1 1/2 quart casserole; sprinkle with half of the cheese. Sprinkle bread crumbs over cheese; top with tomato and artichokes.

In small bowl, combine mayo, sour cream, green onions and 1 Tbsp of the parsley, spoon evenly over artichokes. Top with remaining cheese.

Bake at 350 degrees for 25 - 35 minutes or until casserole is thoroughly heated and cheese is melted and bubbly. Garnish with remaining parsley and reserved tomato.


Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
(Actually I used marinated artichokes by mistake today - liked the extra zing but have always used regular can before)

 

 

 

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