Artichoke Cheese and Rice Casserole

  • Prep 25 min
  • Total 60 min
  • Ingredients 11
  • Servings 6
Artichoke Cheese and Rice Casserole

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

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Cup
Calories
540
Calories from Fat
360
% Daily Value
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;
*Percent Daily Values are based on a 2,000 calorie diet.

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