Artichoke Cheese and Rice Casserole

(1)
1 reviews.
  • 25 min prep time
  • 60 min total time
  • 11 ingredients
  • 6 servings

Ingredients

1
(6.2-oz.) pkg. fast-cooking long grain and wild rice mix
2
cups water
1
tablespoon margarine or butter
8
oz. (2 cups) shredded Monterey Jack cheese
2
tablespoons unseasoned dry bread crumbs
1
large tomato, seeded and chopped, reserving 1/4 cup for garnish
1
(14-oz.) can artichoke hearts, drained, quartered
1/2
cup mayonnaise or salad dressing
1/2
cup sour cream
2
green onions, thinly sliced
3
tablespoons chopped fresh parsley

Directions

  1. 1 Heat oven to 350°F. In 2-quart saucepan, combine rice, seasoning packet, water and margarine. Bring to a boil over high heat. Reduce heat to low; cover and simmer 5 minutes or until water is absorbed.
  2. 2 Spread cooked rice in bottom of ungreased 8-inch square (2-quart) baking dish or 1 1/2-quart casserole; sprinkle with half of the cheese. Sprinkle bread crumbs over cheese; top with tomato and artichokes.
  3. 3 In small bowl, combine mayonnaise, sour cream, onions and 1 tablespoon of the parsley; spoon evenly over artichokes. Top with remaining cheese.*
  4. 4 Bake at 350°F. for 25 to 35 minutes or until casserole is thoroughly heated and cheese is melted and bubbly. Garnish with remaining parsley and reserved tomato.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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