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Prep 25min
Total60min
Ingredients11
Servings6
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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
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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.
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*Prepare as directed to this point. Cover; refrigerate several hours or overnight before baking. Uncover; bake at 350°F. for 30 to 40 minutes.
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