1056 rice casserole cream Recipes

rice, cooked, skim milk, frozen broccoli, cooked, carrots, diced & cooked, onion, diced, mushrooms, sliced, cream of chicken soup, black pepper, shredded cooked chicken (boiled ), buttered bread crumb, kraft cheddar cheese, cubed

rice, cream of mushroom soup, water, pork, fresh , loin, sirloin (chops), boneless, onion

cream of chicken soup, cheese soup, rice, milk, cheese, if an extra kick is desired 1 could include season salt

cream of mushroom soup, rice, low sodium chicken broth, cheese , cut in tiny cubes, frozen broccoli , pieces, boneless skinless chicken breast, cut in pieces, salt & pepper, crushed crackers (optional) or chips (optional) or goldfish crackers (optional) or breadcrumbs (optional)

frozen chopped broccoli or 1 head fresh broccoli, chopped celery (optional), diced onion (optional), cheese whiz or 1 cup shredded colby cheese, cream of chicken soup or 1 (10 oz) can cream of mushroom soup or 1 (10 oz) can cream of celery soup, milk, instant rice, uncooked or 2 cups cooked rice, salt and pepper

cream of mushroom soup, cheese whiz, frozen broccoli, celery, chopped, onion, chopped, mushrooms (do not drain), water chestnuts, drained & sliced, minute rice, butter, melted

pumpkin, dry onion, brown sugar, sliced water chestnuts, drained, browned ground turkey breast, soy sauce, cooked rice, sliced mushrooms, reduced-fat cream of chicken 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

cream of chicken soup, chicken broth, chicken, cooked and diced, water chestnuts, drained, lemon juice, mayonnaise, celery, chopped, onion, chopped, salt, rice, cooked, butter, crushed round buttery crackers, sliced almonds, shredded colby cheese

rice (cooked ), chicken breast (cooked and diced ), cream of chicken soup, chicken broth, sliced water chestnuts, mayonnaise, onion (chopped ), corn flakes

rice( brown or white ), yellow onion chopped, chopped frozen broccoli, cream of chicken soup, milk (2% or whole), your choice of shedded cheese( 2 kinds is better ), salt and pepper for taste

rice cooked, shrimp cooked, sharp grated cheese, cream of mushroom soup, green onions chopped, celery chopped, butter, banana peppers (or bell peppers), lemon

rice (raw ), milk, mushroom soup, cream of celery soup, kitchen bouquet, fryer (cut up ), dry onion soup mix

cream of mushroom soup, mayonnaise, curry powder (heaping), lemon juice, chicken breasts (pre-cooked ), frozen broccoli (partially steamed ), uncle ben s brown and wild rice and mushrooms (cooked), cheddar cheese (grated ), salt, pepper

brown rice, water, frozen peas and carrots, canned tuna, dried onion, smart balance butter spread, all-purpose flour, chicken broth, low-fat milk, poultry seasoning , to taste, garlic powder , to taste (or garlic salt!), black pepper , to taste, reduced-fat cheddar cheese (more on top if you d like!)

cream of chicken soup, water, uncooked rice, onion powder, veg-all, skinless chicken breast halves, shredded cheddar cheese

cream soup (any kind ), chicken, velveeta cheese (cut in chunks ), steamable bag california-blend frozen vegetables, dry any kind noodles or 1 cup uncooked rice, cheddar cheese

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.