Four-Cheese Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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My husband and I developed this recipe to avoid making a broccoli and rice casserole that we had relied on for years. Now his folks won't let us in the door at the holidays without this dish in hand. Ingredients:
1 medium sweet onion, chopped |
1/4 cup butter, cubed |
4 cups cooked long grain rice |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided |
1-1/2 cups shredded parmesan cheese, divided |
2 packages (8 ounces each) cream cheese, softened |
1 carton (15 ounces) ricotta cheese |
3/4 cup 2% milk |
1/2 teaspoon garlic powder |
1/2 teaspoon beau monde seasoning |
Directions:
1. In a small skillet, saute onion in butter until tender. In a large bowl, combine the rice, spinach, 1-1/2 cups mozzarella cheese, 1 cup Parmesan cheese and onion mixture.
2. In a large bowl, beat the cream cheese, ricotta, milk, garlic powder and beau monde seasoning until smooth. Add to rice mixture and mix well.
3. Spoon into a greased 13-in. x 9-in. baking dish. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 325° for 40-45 minutes or until heated through and cheese is melted. Yield: 12 servings.
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