120 minute rice rice casserole Recipes

onion, chopped, butter or margarine, divided, cooked minute white rice, condensed cream of mushroom soup, frozen chopped broccoli, cooked, well drained, cheese dip, fresh bread cubes

onion, chopped, celery rib, chopped, butter, milk, uncooked minute ® white rice, diced cooked turkey, condensed cream of mushroom soup, undiluted, chopped green chilies, drained, shredded cheddar cheese, divided

water, butter, cubed, dried minced onion, uncooked minute ® white rice, frozen chopped broccoli, thawed, condensed cream of mushroom soup, undiluted, process cheese sauce

chicken thighs (or a combo) or 6 -8 chicken breasts (or a combo), uncooked rice (not minute), condensed cream of mushroom soup, chicken bouillon cubes, boiling water, onion soup mix, garlic powder, dried parsley, black pepper

broccoli (thawed ), milk, minute rice, cream of chicken soup, cheez whiz, butter, water, onion, diced, diced ham (optional)

ground turkey, onion, chopped, cream of chicken soup, cream of mushroom soup, water (soup can), garlic, onion soup mix, soy sauce (or worcestershire sauce-whichever you like best), minute rice, uncooked, cheddar cheese (or your fave)

water, minute rice, cream of mushroom soup, cream of chicken soup, lipton recipe secrets onion soup mix, seasoned pepper, boneless skinless chicken breasts, cut into bite-size chunks

minute rice cooked, butter, diced onion, chopped green peppers, chopped celery, shredded cheddar cheese, divided, frozen broccoli, cooked and drained, cream of mushrrom soup, cream of celery soup

frozen broccoli cuts, thawed and drained, cubed fully cooked ham, condensed cream of mushroom soup, undiluted, process cheese sauce, milk, uncooked minute ® white rice, celery rib, chopped, onion, chopped

minute rice, milk, cream of chicken soup, cream of mushroom soup, cheese whiz, cooked chopped broccoli, butter, onion (optional) but does add flavor

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

chorizo , cut into brunoise, olive oil, spanish onion , cut into brunoise, garlic, minced, chicken bone-in thighs, quartered, tomatoes, peeled, seeded, and cut, spanish paprika, grained rice , soaked in cool water for 30 minutes, then drained, chicken stock, heated to a boil, salt and ground pepper, saffron , soaked in 1 cup stock for 20 minutes, shell-on lobster tails, quartered, snails, cleaned, squid, cleaned and sliced into thin rings, clams , scrubbed, opened, and upper shell removed, fresh pea pods, washed and trimmed

sliced mushrooms, chopped green onion, margarine, minute long grain & wild rice, chicken brooth, whipping cream, dried tart red cherries or chopped dried appricots, chopped pecans, salt

sausage, onions chopped, green peppers chopped, celery chopped, minute rice uncooked, pimientos, cheddar cheese grated, cream of chicken, cream of mushroom

ground lamb (browned ), cream of mushroom soup, cream of celery soup, chopped celery, sliced cremini mushroom, shredded swiss cheese, minute rice

butter or margarine, chopped onions, cream of chicken soup (can use other flavors of cream soup), milk, fresh broccoli chopped, shredded cheddar cheese, minute rice

frozen chopped broccoli (thawed ), minute rice (prepared ), cream of mushroom (or cream of chicken) soup 1/2 soup can of milk, margarine, chopped onion, cheese whiz

cheez whiz (lg), cooked minute rice, cream of mushroom soup, frozen broccoli, onion, salt/pepper to taste