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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rice and Cheese Casserole Recipe

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This recipe for Rice and Cheese Casserole is from The DeForge Family Cookbook, 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:  
-1/2 cup chopped onion
-head of broccoli, chopped small
-1 tbsp minced garlic
-1 tbsp olive oil
-1 egg
-1/4 cup plain Greek yogurt
-1/4 cup ricotta cheese (I used fat free)
-salt and pepper to taste
-1/2 cup grated Parmesan cheese
-palm full of fresh basil
-1 cup spinach
-shredded cooked chicken
-2 cups cooked rice (I used brown rice--1 1/2 cups)
Directions:
Directions:
-Preheat oven to 350 degrees

-Saute onion in olive oil. Add garlic. Add broccoli (may need to add a bit more olive oil). Heat to medium high heat and stir fry about 8 minutes. Add 2-3 tbsp of water and immediately cover and steam broccoli about 2 minutes. (I steamed the broccoli first for 4 minutes & then stir fried until finished).

-In a large bowl, mix cooked rice, veggies, and basil. In another bowl, mix ricotta, egg, yogurt, and 1/4 cup Parmesan cheese. Add cheese mixture to the rice/veggie mixture. This is the time to add the spinach and shredded chicken if desired. Extra seasonings could also be added. Mix.

-Transfer to a sprayed casserole dish. Cover with the rest of the Parmesan cheese. Cover and bake for 30 minutes, then uncover and bake for 20 minutes.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe would taste good with other combinations as well. Italian sausage could be an alternative to the chicken. Also, other veggies could be used too.

 

 

 

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