Creamy Green Rice Casserole

"I don't remember where I got this recipe. I think I cut it out of the local newspaper years ago. It's really easy and I think it could be modified easily to meet your tastes. I often use boil-a-bag rice for easy preparation, and have often used dried parsley (still using 1/2 cup) and it always turns out great."
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
photo by lazyme photo by lazyme
Ready In:
50mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Preheat oven to 325 degrees.
  • Mix together all ingredients except olive oil and garlic.
  • Place olive oil in the bottom of a casserole dish or square glass baking dish. Rub the dish with one bulb of chopped garlic and leave the garlic in the dish.
  • Pour mixture into baking dish and bake for 30-40 minutes at 325 degrees.

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Reviews

  1. I used long grain rice and after baking the texture of the rice was mushy. Next time I plan to undercook the rice a little. The dish itself is a nice side. Mine came out firm enough to serve in squares if desired. Thank you for sharing the recipe!
     
  2. I substituted about 1/4 cup dried parsley for the fresh, and added some dill too. Used instant rice so I didn't need to cook it first. It turned out nice and cheesy - reminded me of creamed spinach.
     
  3. This didn't work for us, it had a custard texture that didn't appeal. Thank you for posting Karen.
     
  4. Easy and delicious. Made for Every Day Holiday Tag. :)
     
  5. Great rice. I used 2 cups of cooked rice because it didn't look like enough with just the one cup. This turned out great and we really enjoyed it a lot. The garlic smelled great while cooking in the oven. Thanks Karen for sharing.
     
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Tweaks

  1. I substituted about 1/4 cup dried parsley for the fresh, and added some dill too. Used instant rice so I didn't need to cook it first. It turned out nice and cheesy - reminded me of creamed spinach.
     

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