Try this family-pleasing casserole dinner - packed with artichoke hearts, rice and Monterey Jack cheese.
Artichoke Cheese and Rice Casserole
- Prep Time 25 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2Spread 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.
-
Step3In small bowl, combine mayonnaise, sour cream, onions and 1 tablespoon of the parsley; spoon evenly over artichokes. Top with remaining cheese.*
-
Step4Bake 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
540
Calories
40g
Total Fat
15g
Protein
30g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Cup
- Calories
- 540
- Calories from Fat
- 360
- Total Fat
- 40g
- 62%
- Saturated Fat
- 13g
- 65%
- Cholesterol
- 55mg
- 18%
- Sodium
- 870mg
- 36%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 3g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 15%
- 15%
- Calcium
- 35%
- 35%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 1/2 High-Fat Meat; 5 Fat;Tips from the
Pillsbury Kitchens
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