651 rice cheese casserole cream Recipes

chopped celery, chopped onions, margarine, cheese whiz, cream of mushroom soup, chopped broccoli, cook & drain, minute rice, cooked, salt , to taste, water chestnuts, sliced or slivered almonds

frozen chopped broccoli (approximate), cream of mushroom soup, cheese whiz, cooked rice, onion, diced

rice, cooked, milk, frozen broccoli, cooked, velveeta cheese, cubed, onion, diced, cream of chicken soup, mushrooms

chopped onion, butter or 2 tbsp margarine, divided, cooked white rice, condensed cream of mushroom soup, frozen chopped broccoli, cooked, well drained, cheez whiz, fresh bread cubes

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

onion, finely chopped, frozen broccoli, cooked and drained, butter, cream of chicken soup, wild rice (or any rice desired), garlic clove, shredded cheese, your favorite

mushrooms , chopped i use baby bellas, onion, well chopped, garlic cloves, chopped fine, rice, white, brown or 3 cups wild rice, cooked and cooled to room temperature, eggs, cottage cheese, sour cream, salt, parmesan cheese, divided, thyme or tarragon

sweet onion, chopped, butter, cubed, cooked long grain rice, frozen chopped spinach, thawed and squeezed dry, shredded part-skim mozzarella cheese, divided, shredded parmesan cheese, divided, cream cheese, softened, carton (15 oz) ricotta cheese, milk, garlic powder, beau monde seasoning

uncooked white rice, water, skinless, boneless chicken breast halves, shredded monterey jack cheese, shredded cheddar cheese, condensed cream of chicken soup, condensed cream of mushroom soup, onion, chopped, mild salsa

cooked white rice (minute rice), frozen broccoli, pieces (thawed ), red onion, chopped, cheese whiz, cream of mushroom soup (campbell s), sliced button mushrooms, butter, sliced and softened (1 stick), shredded cheddar cheese

vegetable oil, skinless, boneless chicken breast halves, salt and ground black pepper to taste, salt-free seasoning blend, heads broccoli, cut into small florets, sweet onion, chopped, water, margarine (optional), herb and butter-flavored rice side dish (such as knorr & butter rice sides), condensed cream of chicken soup, mayonnaise, shredded cheddar cheese, chopped fresh parsley, salt-free seasoning blend, garlic powder, curry powder, lemon juice, dijon mustard, shredded cheddar cheese

margarine, melted, rice, uncooked, onion, chopped, cream of mushroom soup or 1 (10 1/2 oz) can cream of chicken soup, milk, water, cheez whiz, melted, cooked ham, diced, peas

unsalted butter, onion, chopped, green bell pepper, chopped, frozen whole kernel corn, thawed, tomato, seeded, chopped, cooked rice (about 1 cup raw ), grated swiss cheese (about 6 oz), whipping cream, chopped fresh thyme or 1 tsp dried

sour cream, chopped green chilies, drained, cooked rice (measure exactly), salt, pepper, monterey jack cheese, sliced, cheddar cheese

rice, cooked, broccoli, frozen chopped, cooked and drained well, cheez whiz, cream of mushroom soup, onion, chopped and sauted in 2 tb margarine, french-fried onions, smoked beef sausage, cup up

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

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.

uncooked white rice, water, skinless,boneless chicken breast halves, shredded monterey jack cheese, shredded cheddar cheese, condensed cream of chicken soup, condensed cream of mushroom soup, onion,chopped, mild salsa