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Baked Rice Cheese And Vegetable Casserole

fast.cook's picture
  Unsalted butter 1⁄4 Cup (4 tbs)
  Onion 1 , chopped
  Green bell pepper 1 , chopped
  Frozen whole kernel corn 1 1⁄2 Cup (24 tbs), thawed
  Tomato 1 Large, seeded and chopped
  Cooked rice 3 Cup (48 tbs)
  Grated swiss cheese 2 Cup (32 tbs)
  Whipping cream 3 Tablespoon
  Chopped fresh thyme/1 teaspoon dried 1 Tablespoon

Melt butter in heavy large skillet over medium low heat.
Add onion and bell pepper and saute until tender, about 8 minutes.
Add corn and tomato and saute 3 minutes.
Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through.
Transfer mixture to 8 cup souffle dish.
Preheat broiler.
Sprinkle remaining 1 cup cheese over rice mixture.
Broil until cheese melts, about 2 minutes.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2656 Calories from Fat 1199

% Daily Value*

Total Fat 136 g209.3%

Saturated Fat 84.5 g422.4%

Trans Fat 0 g

Cholesterol 414.8 mg138.3%

Sodium 528.4 mg22%

Total Carbohydrates 260 g86.8%

Dietary Fiber 17.1 g68.5%

Sugars 28.4 g

Protein 94 g188.6%

Vitamin A 136.8% Vitamin C 296.5%

Calcium 216.7% Iron 73.3%

*Based on a 2000 Calorie diet

Baked Rice Cheese And Vegetable Casserole Recipe