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Homemade rice casserole recipes - 13 recipes

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Top Recipe

By Foodiewife, A Feast for the Eyes

Rate this recipe 4.7/5 (15 Votes)
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Mexican Rice Casserole 1 Picture
Details

Servings 6
Preparation time 10
Cooking time 50

  • FOR THE MEXICAN SEASONING:
  • 1/2 cups white or brown rice, prepared per instructions
  • 1 teaspoon olive oil
  • 1 pound lean ground beef
  • 1 small sweet yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped (red, orange or yellow)
  • 1/2 to 1 teaspoon crushed red pepper flakes (optional)
  • Sea salt and fresh cracked pepper, to taste
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can diced tomatoes
  • 1 (7.5-ounce) small can tomato sauce
  • 1 small can El Pato (Mexican tomato sauce)
  • 1 small can mild green chilis
  • 3 to 4 tablespoons fresh cilantro, chopped (divided)
  • 1 cup each shredded cheddar and Monterey Jack cheese
  • Mexican Blend
  • 1 tablespoon chili powder
  • 1 tablespoon dried cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • Store in an air tight container. Great spices for making tacos, too.
  • GARNISHES:
  • Sour cream
  • Salsa
  • Guacamole

See this recipe

This Mexican rice casserole is a comfort food dish that has a lot of room for improvising

Top rated Rice casserole recipes

By

Favoring fresh, wholesome ingredients instead of canned might take a little more time, but the results are absolute...

  • 6 tablespoons unsalted butter, divided
  • 1 cup panko, Japanese breadcrumbs
  • 2 cups shredded extra sharp Cheddar cheese, divided
  • 3 cups reduced sodium, fat-free chicken broth
  • 2 cups milk
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 2 cups onion, chopped
  • 1/2 cup celery, diced
  • 1 (8 ounce) package sliced cremini mushrooms
  • 1 teaspoon kosher salt, divided
  • 1 pinch freshly ground black pepper
  • 1 pinch ground red pepper
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups uncooked long-grain rice
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/8 teaspoon freshly grated nutmeg
  • 3 cups fresh broccoli florets, about 2 heads
4.6/5 (59 Votes)

By

Wait until you try this fabulous Cheesy Chicken and Wild Rice Casserole

  • CHEESE SAUCE:
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 stalks celery, finely diced
  • 3 carrots, peeled and diced
  • 2 tablespoons fresh garlic, minced
  • 2 cups cooked chicken breast, shredded
  • 2 cups steamed white rice
  • 16 ounces prepared wild rice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic salt
  • 4 tablespoons butter
  • 1/4 Cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth
  • 2 cups cheddar cheese, shredded
  • 1 1/2 cups cheddar cheese, shredded for topping
5/5 (2 Votes)

By

by Beth Moncel

  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium jalapeño, seeded and diced
  • 1 medium bell pepper, seeded and diced
  • 1 medium zucchini, quartered lengthwise and sliced
  • 1/2 tablespoon chili powder
  • 3/4 teaspoon salt
  • 1 cup frozen corn kernels
  • 1 (15-ounce) can diced tomatoes with chiles (see Chef's Tip, below)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 3 cups Taco Rice (see below)
  • 2 cups shredded sharp cheddar
  • 2 green onions, thinly sliced
4.5/5 (13 Votes)

By

Preheat oven to 350 degrees

  • Serves 8-10
  • 3 tablespoons olive oil
  • 1 white onion, diced
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 2 tablespoons garlic, minced
  • 2 cups cooked chicken breast, shredded
  • 2 cups steamed white rice
  • 16 ounces wild rice, prepared
  • 3 tablespoons butter
  • 1/4 cup whole wheat flour
  • 1 cup vegetable broth
  • 4 cups cheddar cheese, shredded
  • Garlic salt
  • Salt & pepper
4.5/5 (24 Votes)

By

Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish

  • 1 (10.75-ounce) can Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat-Free)
  • 1 1/3 cups water
  • 3/4 cup uncooked regular long-grain white rice
  • 2 cups fresh or frozen vegetables
  • 1/2 teaspoon onion powder
  • 4 skinless, boneless chicken breasts
  • 1/2 cup shredded Cheddar cheese
3.8/5 (396 Votes)

By

I spotted this recipe on the Quinces and the Pea Food Blog

  • 1 tablespoon olive oil
  • 1 clove of garlic, minced
  • 1 small shallot, chopped finely
  • 1 cup carnaroli (or arborio) rice
  • 1/2 cup dry white wine (I use Sauvignon Blanc)
  • 2 1/2 cups chicken stock
  • 1 healthy pinch of saffron* (about 3/4 teaspoon)
  • Juice of one lemon
  • 1 teaspoon lemon zest
  • 1/3 cup grated parmigiano reggiano
  • 1 cup fresh asparagus (3-4 spears), cut into quarter-inch pieces
  • 1/2 cup frozen peas (don't thaw)
  • salt, to taste
  • grated parmigiano reggiano for garnish
  • lemon zest for garnish
  • about a scant 1/4 tsp of tumeric can be used in place of saffron (less expensive and adds a pretty color)
  • 4-5 large raw shrimp, tails removed (optional)
4.6/5 (14 Votes)

By

Yum! This broccoli rice casserole is baked in a delicious cheese sauce, making a perfect side dish to complete an a

  • 1 tablespoon butter
  • 2 to 3 fresh broccoli crowns, chopped
  • 1/2 onions, diced small
  • 1 can cream of chicken or mushroom soup
  • Diced cooked chicken or turkey breast, optional
  • 1/4 cup Hellman’s mayonnaise
  • 1/3 cup water
  • 6 ounces cheddar cheese, shredded
  • 2 cups cooked white rice, packed
  • Salt & pepper, to taste
4.3/5 (30 Votes)

By

A warm and comforting broccoli rice casserole that can be a side dish or a main–just add leftover meat for a comp...

  • TOPPING:
  • 10 ounces frozen broccoli florets, defrosted & drained
  • 1 (10-3/4 ounces) can cream of chicken soup
  • 2 cup cooked rice
  • 1 1/2 cups cheddar cheese, shredded
  • 1/2 cup Velveeta, cubed, optional
  • 1/2 cup evaporated milk or cream
  • 2 tablespoons butter
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups cooked cubed chicken, optional
  • 1 cup Ritz cracker crumbs
  • 2 tablespoon butter, melted
4.3/5 (19 Votes)

By

Looking for an easy way to add veggies to your dinner menu? Try this savory chicken and rice casserole — the broc...

  • 4 cups fresh broccoli florets
  • 1 lb boneless, skinless chicken breasts
  • 8.8-oz pouch Uncle Ben’s® Ready Rice® Whole Grain Brown Rice
  • 10.5-ounce can Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
  • 1/3 cup plain, nonfat Greek yogurt
  • 3/4 cup skim milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup Sargento® Reduced Fat Cheddar Shredded Cheese
  • 1/4 cup Panko bread crumbs
4/5 (15 Votes)

By

Cook rice according to package directions

  • 1 box (5.8oz) vegetable flavor rice mix
  • 1 lb Bob Evans Zesty Hot or Original Sausage
  • 1 cup celery, chopped
  • 1 pkg (16oz) frozen green, red and yellow peppers and onions
  • 1 can (10oz) cream of mushroom soup
  • 1 cup milk
  • Salt and pepper, to taste
  • 1/2 cup shredded Colby cheese
0/5 (0 Votes)

By

Saute onions in butter. Brown hamburger

  • 1 lb. ground hamburger
  • 1 c. cooked rice
  • 1 sm. box cut broccoli
  • 1 can cream of mushroom soup
  • 2 tbsp. butter
  • 1/2 c. chopped onion
  • Velveeta cheese
0/5 (0 Votes)

By

Preheat oven to 350 degrees F

  • 2 (10oz) cans Cheese Soup (found by the cream soups)
  • 2 and 2/3 cups water
  • 1 tsp Italian Seasoning
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups uncooked Jasmine rice
  • 3 cups broccoli florets (I used fresh, but you could substitute with frozen)
  • 2 cups chopped ham
  • 1 cup shredded colby jack cheese
0/5 (0 Votes)

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CHEESY LEFTOVER HAM AND RICE CASSEROLE WITH BROCCOLI Mexican Rice Casserole