Artichoke Cheese and Rice Casserole

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

  • 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
  • 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.
  • 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.
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