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Favorite rice casserole
Posted on 2/2/21 at 3:44 pm
Posted on 2/2/21 at 3:44 pm
What's your favorite recipe
4
Posted on 2/2/21 at 4:15 pm to tigers1956
Well, jambalaya, of course.
But this shrimp casserole is pretty damn good. Don't let the canned ingredients stop you from trying this.
Shrimp Casserole
2 lb Peeled Shrimp
1 chopped onion
3/4 cup butter
1 can onion soup
1 medium bell pepper, chopped
2 cup raw rice
1 can cream chicken soup
1 can Ro-Tel tomatoes
Melt butter and saute pepper and onions. Add peeled shrimp, soup, tomatoes, salt and pepper and rice. Pour into a greased casserole. Bake covered, at 350° for 2 hours.
But this shrimp casserole is pretty damn good. Don't let the canned ingredients stop you from trying this.
Shrimp Casserole
2 lb Peeled Shrimp
1 chopped onion
3/4 cup butter
1 can onion soup
1 medium bell pepper, chopped
2 cup raw rice
1 can cream chicken soup
1 can Ro-Tel tomatoes
Melt butter and saute pepper and onions. Add peeled shrimp, soup, tomatoes, salt and pepper and rice. Pour into a greased casserole. Bake covered, at 350° for 2 hours.
Posted on 2/2/21 at 4:44 pm to tigers1956
I do a smoked chicken, rice and broccoli casserole that’s really good
Posted on 2/2/21 at 4:58 pm to tigers1956
Broccoli & Rice
Found a quick prep recipe that tastes every bit as good as my long scratch made.
This makes enough for several people;
3 bags of instant rice mix
2 large crowns
1 1/2 lbs of shredded extra sharp cheddar
1 cup of grated parmesan
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6 cups of chicken stock
Saute broccoli in a stick of butter with black pepper until al dente, add the stock and bring to a boil, add in the instant rice mix, once it returns to boil reduce to low and cover for 7 minutes, add 3/4 of the shredded sharp and parmesan, mix thoroughly and leave on warm, covered, for another five to eight minutes, remove and dish and cover with remaining shredded sharp cheese.
Found a quick prep recipe that tastes every bit as good as my long scratch made.
This makes enough for several people;
3 bags of instant rice mix
2 large crowns
1 1/2 lbs of shredded extra sharp cheddar
1 cup of grated parmesan
6 cups of chicken stock
Saute broccoli in a stick of butter with black pepper until al dente, add the stock and bring to a boil, add in the instant rice mix, once it returns to boil reduce to low and cover for 7 minutes, add 3/4 of the shredded sharp and parmesan, mix thoroughly and leave on warm, covered, for another five to eight minutes, remove and dish and cover with remaining shredded sharp cheese.
Posted on 2/2/21 at 5:24 pm to tigers1956
I don't eat many rice casseroles, but I do enjoy Chicken Spectacular. Recipe is below.
I omit the water chestnuts and add slivered toasted almonds. I think the recipe I use has shredded cheddar cheese.
Ingredients:
3 cups cooked chicken, chopped
1 pkg. Uncle Ben's Combination Wild and White Rice, cooked
1 can cream of celery soup
1 medium jar chopped pimientos
1 medium onion, chopped
2 cups French style green beans, drained
1 cup Hellman's mayonnaise
1 can water chestnuts, diced
Salt and pepper, to taste
Mix all the ingredients. Pour into a 2 1/2 or 3 qt. casserole dish (lightly greased). Bake 25 to 30 min. at 350º.
(To freeze do not cook prior to freezing.)
I omit the water chestnuts and add slivered toasted almonds. I think the recipe I use has shredded cheddar cheese.
Ingredients:
3 cups cooked chicken, chopped
1 pkg. Uncle Ben's Combination Wild and White Rice, cooked
1 can cream of celery soup
1 medium jar chopped pimientos
1 medium onion, chopped
2 cups French style green beans, drained
1 cup Hellman's mayonnaise
1 can water chestnuts, diced
Salt and pepper, to taste
Mix all the ingredients. Pour into a 2 1/2 or 3 qt. casserole dish (lightly greased). Bake 25 to 30 min. at 350º.
(To freeze do not cook prior to freezing.)
Posted on 2/3/21 at 10:28 am to Gris Gris
quote:
I don't eat many rice casseroles, but I do enjoy Chicken Spectacular. Recipe is below.
Delicious! I do like the water chesnuts though. It's been ages since I even thought about this casserole.
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