Best 13 Rice And Cheese Casserole Recipes

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**Rice and Cheese Casserole: A Comforting and Versatile Dish**

Rice and cheese casserole is a classic comfort food that can be enjoyed by people of all ages. It is a versatile dish that can be easily customized to suit your own tastes and preferences. This hearty casserole is made with cooked rice, cheese, and a variety of other ingredients, such as vegetables, meat, or seafood. It can be baked in the oven or cooked in a slow cooker, making it a convenient meal for busy weeknights. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, rice and cheese casserole is sure to please everyone at the table. This article provides three delicious recipes for rice and cheese casserole, each with its own unique flavor and texture.

**Recipes:**

1. **Classic Rice and Cheese Casserole:** This recipe is a basic rice and cheese casserole that is perfect for beginners. It is made with cooked rice, cheddar cheese, butter, milk, eggs, and salt and pepper.

2. **Broccoli and Rice Casserole:** This recipe adds broccoli to the classic rice and cheese casserole for a healthy and flavorful twist. It is made with cooked rice, cheddar cheese, broccoli, butter, milk, eggs, and salt and pepper.

3. **Chicken and Rice Casserole:** This recipe adds chicken to the classic rice and cheese casserole for a protein-packed meal. It is made with cooked rice, cheddar cheese, cooked chicken, butter, milk, eggs, and salt and pepper.

Let's cook with our recipes!

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE



Broccoli, Rice, Cheese, and Chicken Casserole image

This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.

Provided by Heather

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 45m

Yield 8

Number Of Ingredients 10

2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
  • In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
  • Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Nutrition Facts : Calories 756.1 calories, Carbohydrate 82.7 g, Cholesterol 109.5 mg, Fat 30.8 g, Fiber 3 g, Protein 36 g, SaturatedFat 15.2 g, Sodium 1642.3 mg, Sugar 7.6 g

CHICKEN BROCCOLI RICE AND CHEESE CASSEROLE



Chicken Broccoli Rice and Cheese Casserole image

3/18/13. I've updated this recipe to include alternate choices for the canned chicken the original recipe called for. Lately, I've been using store bought rotisserie chicken. I've seen a lot of recipes for broccoli, cheese and rice casseroles. However, this takes it from a side dish to a main meal casserole. It fills up the sink with dirty dishes, but that is the only draw back. You can make umpteen variations to customize the taste to your liking. I will offer substitution possibilities in the instructions.

Provided by LifeAfter40

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups cooked chicken (bake it yourself, rotisserie or canned)
3 cups cooked rice (1 cup uncooked)
2 cups frozen chopped broccoli
1 (8 ounce) can cream of chicken soup
1 (8 ounce) can cream of mushroom soup
1/2 cup margarine
1/2 cup chopped onion
6 ounces shredded cheddar cheese

Steps:

  • Drain 2 cans of chicken breast meat (You can substitute home boiled chicken or rotisserie- just chop it small).
  • Boil broccoli till tender; drain.
  • Boil rice. (You can substitute a packet of broccoli cheese rice mix such as Lipton's. Depending on amount of rice you want, might want to make two packets).
  • Melt margarine in large frying pan. Saute onions till glassy. Add both soups and stir well. Add cheese and mix till melted. Remove from heat.
  • Lightly grease a 13 x 9 glass dish.
  • Spread rice evenly over bottom of dish.
  • Spread broccoli over rice layer.
  • Pour 1/3 of cheese sauce over the broccoli and rice and spread evenly.
  • Spread chicken on top of cheese sauce and top with remaining sauce.
  • If desired, sprinkle more shredded cheese on top.
  • Bake at 350 for 30 minutes.

CHILE CHEESE AND RICE CASSEROLE



Chile Cheese and Rice Casserole image

A cheesy, good Mexican-influenced rice dish. I've served this often with great success. Originally from a local Methodist church cookbook from 20 plus years ago.

Provided by Leslie in Texas

Categories     Rice

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 6

3 cups sour cream (can substitute low fat)
1 (4 ounce) can diced green chilies
4 cups cooked rice (do not overcook)
3/4 lb grated cheddar cheese (can use 2% cheese)
4 green onions, chopped
salt and pepper

Steps:

  • Preheat oven to 350°.
  • Mix sour cream, green onions and chilies.
  • Season rice with salt and pepper.
  • Spray a 1 1/2 quart casserole with cooking spray and cover with half of the rice.
  • Add a layer of half of the sour cream mixture and cover with half of the grated cheese.
  • Repeat layers starting with rice and ending with cheese.
  • Bake in a 350° oven until bubbly and the top is lightly browned, about 30 minutes.
  • This can be assembled ahead and baked when ready.
  • Increase baking time if refrigerated, covering the top with foil if it browns too quickly.

LOW-FAT BROCCOLI, RICE AND CHEESE CASSEROLE



Low-Fat Broccoli, Rice And Cheese Casserole image

Make and share this Low-Fat Broccoli, Rice And Cheese Casserole recipe from Food.com.

Provided by Gingerbear

Categories     One Dish Meal

Time 1h5m

Yield 14 1/2 cup servings

Number Of Ingredients 9

butter-flavored cooking spray
1 cup chopped celery
1 cup chopped onion
1 can 98% fat-free cream of mushroom soup
1 can 98% fat-free cream of chicken soup
1 jar low-fat American cheese
2 (10 ounce) boxes frozen chopped broccoli, partially thawed
1 1/2 cups instant rice
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 9X13-inch baking dish with buttered flavored cooking spray.
  • Set aside.
  • Spray a medium skillet with butter flavored spray.
  • Saute celery and onion over medium heat until onion is clear.
  • Transfer onion and celery to a large mixing bowl.
  • Add soups and cheese.
  • Stir until well blended.
  • Add remaining ingredients and pour into prepared pan.
  • Bake uncovered 35-40 minutes or until bubbly and golden brown.

BAKED RICE, CHEESE AND VEGETABLE CASSEROLE



Baked Rice, Cheese and Vegetable Casserole image

Provided by Jackie O'Halloran

Categories     Cheese     Rice     Vegetable     Side     Bake     Broil     Vegetarian     Corn     Swiss Cheese     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 9

1/4 cup (1/2 stick) unsalted butter
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cups frozen whole kernel corn, thawed
1 large tomato, seeded, chopped
3 cups cooked rice (about 1 cup raw)
2 cups grated Swiss cheese (about 6 ounces)
3 tablespoons whipping cream
1 tablespoon chopped fresh thyme or 1 teaspoon dried

Steps:

  • Melt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and sauté until tender, about 8 minutes. Add corn and tomato and sauté 3 minutes. Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup soufflé dish.
  • Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes.

GREEN RICE -BROCCOLI RICE AND CHEESE CASSEROLE



Green Rice -Broccoli Rice and Cheese Casserole image

This a dish that is great served any time of year .But we make it mostly for the Holiday's.I started making this dish when my brothers were young,and they still love it today...

Provided by Mary R Morris

Categories     Other Side Dishes

Time 50m

Number Of Ingredients 9

1/2 c chopped onion
1/2 c minced celery
1/2 stick butter
1 c uncooked rice
1 can(s) (10 1/2 oz.) cream of mushroom soup
2 pkg (10 oz) frozen broccoli barely cooked ,chopped and drained(i use florets)
1 jar(s) (8 oz) cheese whiz
1 can(s) (4 oz) water chestnuts,diced(you may leave out)
1 pkg (8 oz) fresh mushroom's sliced or you may use a can of large sliced mushroom,s (rince well)

Steps:

  • 1. Saute mushroom,s onions and celery in butter .Cook rice according to package directions.Mix all ingredients .Put in a 2-quart baking dish.Bake at 350 degrees for 25 minutes or untill bubbly in middle
  • 2. Cook rice according to package directions. Mix all ingredients including the broccoli.
  • 3. Put into a 2 quart baking dish, dot with butter. Bake at 350 degrees for 25 minutes or until bubbly in the middle.
  • 4. I often will double or triple this recipe if I am serving a large group.

BROCCOLI AND CHEESE RICE CASSEROLE



Broccoli and Cheese Rice Casserole image

My hubby is a big rice fan, and this is one of his favorite kinds. Great for the holidays and potluck dinners.

Provided by SlipC

Categories     Rice

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 small onion, chopped
1/2 cup chopped celery
1 (10 ounce) package frozen chopped broccoli, thawed
1 tablespoon butter margarine
1 (8 ounce) jar cheese spread
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (5 ounce) can evaporated milk
3 cups cooked rice

Steps:

  • In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes, Stir in cheese, soup, and milk until smooth.
  • Place rice in greased 8-inch square baking dish.
  • Pour cheese mixture over rice, do not stir.
  • Bake uncovered at 325°F for 25-30 minutes or until hot and bubbly.

BAKED HAM AND CHEESE RICE CASSEROLE



Baked Ham and Cheese Rice Casserole image

A simple, cheesy dish from Every Night Italian. The arborio rice gives this a lucious texture. I used grated mozzarella from a bag and it was just fine.

Provided by pattikay in L.A.

Categories     Ham

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 cups arborio rice
4 tablespoons butter (plus more for rice and baking dish)
2 cups milk
1/4 cup flour
6 ounces boiled ham, sliced thin and chopped
3/4 cup grated parmigiano-reggiano cheese
6 ounces fresh mozzarella cheese

Steps:

  • Preheat oven to 400.
  • Fill a pot with 3 qts of water and bring to a boil; add rice and stir well.
  • Cook covered for about 15 minutes, stirring occasionally, until rice is cooked but still firm to the bite.
  • Drain and transfer to a mixing bowl. Toss the rice with a bit of butter to prevent grains from sticking together.
  • While the rice is cooking, make a bechamel sauce. Heat the milk till you can see steam rising (do not boil). Melt the 4 T butter in a heavy saucepan over medium low heat.
  • Add the flour and whisk till smooth. Add the hot milk a few tablespoons at a time at first, whisking till mixture is smooth before adding more milk.
  • It will likely be very thick at first, but will become thinner as you whisk in more milk. As it thins, you can mix in more milk at a time.
  • Cook, whisking constantly over medium low heat till sauce thickly coats the whisk. Season with salt and pepper and remove from heat.
  • Pour the bechamel sauce over the rice, reserving a few spoonfuls for the top of the casserole. Add the ham and all but 2 T of the parmigiano-reggiano.
  • Mix well and season to taste with salt and pepper.
  • Butter the bottom and sides of a 2 1/2 qt baking dish that is about 3 1/2 inches deep.
  • Pour in half the rice mixture. Slice the mozzarella about 1/8 inch thick and layer the slices over the rice.
  • Add the remaining rice mixture and smooth the surface with a spoon.
  • Spread the remaining bechamel over the top and sprinkle with the remaining 2 T parmegiano-reggiano.
  • Bake for 15 minutes. If after 15 minutes, the top is not speckled with brown, place the casserole under the broiler for 1-2 minutes, or till top begins to brown.
  • Remove from the oven and allow to settle for about 5 minutes before serving.

Nutrition Facts : Calories 710.9, Fat 31.6, SaturatedFat 18.9, Cholesterol 112, Sodium 1236.8, Carbohydrate 73, Fiber 2.3, Sugar 0.6, Protein 32

BROCCOLI RICE AND CHEESE CASSEROLE



Broccoli Rice and Cheese Casserole image

No canned soup or cheese whiz needed for this one, but still easy to make! You could substitute 4 cups frozen broccoli flowerets, just cook them and break them up more.

Provided by Parsley

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

3 cups hot cooked rice (white or brown)
1 bunch broccoli, washed and broken into very small flowerets (should be 4 cups after cooking)
2 tablespoons butter
1 small onion, finely chopped
2 -2 1/4 cups low-fat milk
1 egg, beaten
2 cups shredded extra sharp white cheddar cheese (or sharp or regualar)
1/4 teaspoon salt (more or less to taste)
1/4 teaspoon pepper
1/4 teaspoon paprika

Steps:

  • Preheat oven to 350. Lightly grease/spray a casserole dish; set aside.
  • Place your 3 cups hot cooked rice in a large bowl and set aside.
  • Steam/microwave the broccoli flowerets until fork-tender; drain (you should have 4 cups cooked flowerets) and place in bowl with hot cooked rice; set a side.
  • In a small saucepan, over med-low heat, melt butter; add onion and saute for about 3-4 minutes. Add in milk and beaten egg; stir well. Add in the cheese, salt, pepper and paprika. Continue to cook, stirring often, until cheese is melted. Pour this mixture over broccoli and rice in the large bowl. Stir together well to evenly coat.
  • Pour mixture into prepared casserole dish. Bake, uncovered at 350 for 30 minutes.

RICE CASSEROLE WITH CHEESE AND ALMONDS



Rice Casserole with Cheese and Almonds image

Easy casserole, very rich with the butter and mushroom soup, but delicious!

Provided by Rebecca Allison

Categories     Side Dish     Casseroles

Time 40m

Yield 6

Number Of Ingredients 7

4 cups uncooked white rice
½ cup butter
4 green onions, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (4 ounce) jar sliced mushrooms
1 cup slivered almonds
10 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large saucepan bring 8 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, in a small saucepan over medium heat, melt butter and saute green onions. Stir in soup. Combine soup mixture with cooked rice and stir in mushrooms and almonds; mix well. Spoon half of the mixture into a 1 1/2 quart casserole dish. Sprinkle half of the cheese over the mixture, then repeat the layers.
  • Bake in preheated oven for 20 minutes, or until cheese is melted.

Nutrition Facts : Calories 1005.4 calories, Carbohydrate 116.9 g, Cholesterol 90.3 mg, Fat 47.2 g, Fiber 4.3 g, Protein 27.9 g, SaturatedFat 22.1 g, Sodium 1144.1 mg, Sugar 3.4 g

RICE AND CHEESE CASSEROLE



Rice and Cheese Casserole image

Carrots and cheese create a great flavor combination in this easy-to-make side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 4

Number Of Ingredients 8

1 cup uncooked instant rice
1 loaf (8 oz. box) VELVEETA™ Original Cheese (2 cups)
2 cups packaged shredded carrots
4 medium green onions, chopped (1/4 cup)
2 eggs
1/4 cup milk
1/3 cup Progresso™ dry bread crumbs (any flavor)
1 tablespoon butter or margarine, melted

Steps:

  • Heat oven to 350°F. Grease square pan, 8x8x2 inches.
  • Make rice as directed on package. Mix rice, cheese, carrots, onions, eggs and milk in pan. Sprinkle with bread crumbs. Drizzle with butter.
  • Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Fat 1, ServingSize 1 Serving

BROWN RICE AND CHEESE CASSEROLE



Brown Rice and Cheese Casserole image

Found this in a health food cookbook 30 years ago. Everyone loves it. Don't leave out the tamari sauce. It is a key ingredient. I like it because it's a good meatless meal. The cheese and nuts provide the protein. It's really good served with applesauce and a side veggie such as broccoli

Provided by Dotalee

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups cooked brown rice
4 -5 medium carrots (shredded)
4 tablespoons tamari soy sauce (I use reduced sodium)
8 ounces sharp cheddar cheese (shredded)
1/4 teaspoon black pepper (or to taste)
1 cup walnuts (chopped)
2 eggs
1/2 cup breadcrumbs
1/2 cup milk or 1/2 cup water

Steps:

  • Preheat oven to 350°F.
  • Grease a 8 x 8 baking dish.
  • Put the rice in a large mixing bowl.
  • In a food processor chop the walnuts and add to the cooked rice.
  • Then using the same food processor shred the carrots and the cheese, and add to rice mixture.
  • Add the tamari, eggs and pepper. Blend it all together.
  • Spoon into baking dish.
  • Spread breadcrumbs on the top.
  • Pour the milk or water over the breadcrumbs, and place in the oven for 50 minutes. Enjoy!

Nutrition Facts : Calories 337.4, Fat 21.6, SaturatedFat 7.8, Cholesterol 84.8, Sodium 775, Carbohydrate 23, Fiber 3.1, Sugar 2.6, Protein 14.6

BROWN RICE AND CHEESE CASSEROLE



Brown Rice and Cheese Casserole image

Delicious, quick and easy recipe for The South Beach Diet followers. Cooking time does not include time needed to cook rice.

Provided by dojemi

Categories     Low Cholesterol

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

2 1/2 cups brown rice, cooked
3 scallions, chopped
1 teaspoon dried dill
1 cup low fat cottage cheese or 1 cup hoop cheese
1/4 cup grated parmesan cheese
1/2 cup low-fat milk

Steps:

  • Combine all ingredients in a mixing bowl.
  • Pour into lightly oiled casserole.
  • Bake at 350 degrees F for 15 to 20 minutes.

Tips for the Perfect Rice and Cheese Casserole:

  • Use high-quality rice. Medium or long-grain white rice works best, as it cooks evenly and doesn't become mushy.
  • Cook the rice according to package directions. Be sure to measure the rice and water correctly, and cook it until it is tender but not overcooked.
  • Use a flavorful cheese. Sharp cheddar, Gruyère, or Parmesan are all good choices. You can also use a combination of cheeses.
  • Add other ingredients to your liking. Popular additions include cooked chicken, broccoli, or bell peppers.
  • Bake the casserole until it is bubbly and golden brown. This usually takes about 30 minutes.
  • Serve the casserole hot. It can be served as a main course or as a side dish.

Conclusion:

Rice and cheese casserole is a classic comfort food dish that is easy to make and always a hit with the family. With its creamy, cheesy texture and flavorful rice, it's a dish that everyone will love. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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