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Full Online Book HomeLearning KitchenCasseroles - Rice - Rice Corn Casserole
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Casseroles - Rice -  Rice Corn Casserole Post by :anders02 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3224

Click below to download : Casseroles - Rice - Rice Corn Casserole (Format : PDF)

Casseroles - Rice - Rice Corn Casserole

1 package yellow rice (mine was 200 grams)
1 (10 3/4 oz.) can cream of chicken soup
1(11 oz.) can Mexi-corn (corn with peppers)
1/2 cup butter, melted
1 cup grated cheddar or pepper jack plus more, if desired


Cook the yellow rice according to the package directions, omitting any fat or oil. Combine rice with remaining ingredients and put in a greased 2-quart casserole. Bake at 350 for 20 minutes or until bubbly. Top with additional cheese last few minutes of baking if desired.
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Casseroles - Rice -  Spinach, Mushroom, Rice And Feta Pie
2 teaspoons butter 3/4 cup chopped onion 2 - 3 green onions -- optional 4 cloves crushed garlic -- optional 1 tablespoon all-purpose flour, slightly heaping 1/2 teaspoon salt (1/2 to 3/4 teaspoon) 1/4 teaspoon pepper 1 1/2 cups 1% low-fat milk 8 ounces fresh mushrooms -- sliced and browned 2 cups cooked long-grain rice 1 cup crumbled feta cheese -- (4 ounces) 1 large egg -- lightly beaten 2 large egg whites (or another whole egg) 10 ounces frozen chopped spinach -- thawed, drained, and squeezed dry Olive oil-flavored cooking spray 3 - 4 tablespoons grated Parmesan cheese
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4 -5 cups cooked white rice 1 large can Mexican tomatoes 1 can Mexican corn 1 jar medium chunky salsa 1 lb. hamburger cooked with 1 chopped onion crumbled 1 (4 oz.) can dice chiles1 cup (or more) grated cheddar cheese Mix all together, (except cheese) put in casserole dish that has been sprayed with Pam (or greased), put cheese on top, bake a between 20-30 min in 350 degree oven.
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