Artichoke Cheese and Rice Casserole

Try this family-pleasing casserole dinner - packed with artichoke hearts, rice and Monterey Jack cheese.

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  • prep time 25 min
  • total time 60 min
  • ingredients 11
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 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 In small bowl, combine mayonnaise, sour cream, onions and 1 tablespoon of the parsley; spoon evenly over artichokes. Top with remaining cheese.*
  • 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.
  • 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 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 In small bowl, combine mayonnaise, sour cream, onions and 1 tablespoon of the parsley; spoon evenly over artichokes. Top with remaining cheese.*
  • 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.

EXPERT TIPS

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Expert Tips

Prepare as directed to this point. Cover; refrigerate several hours or overnight before baking. Uncover; bake at 350°F. for 30 to 40 minutes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
540
(
Calories from Fat
360),
% Daily Value
Total Fat
40g
40%
(Saturated Fat
13g,
13%
),
Cholesterol
55mg
55%;
Sodium
870mg
870%;
Total Carbohydrate
30g
30%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
35%;
Iron
10%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 1/2 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.