Mouthwatering Rice Casseroles

Rice casseroles are family-friendly meals with many mouthwatering variations. With the many types of rice and near endless combination of veggies, lean proteins, and cheese, rice casseroles are far from mundane—you literally never have to make the same casserole recipe twice. Best yet, once you assemble them, you can simply enjoy your pre-dinner family time while they bake.

Turkey sausage and rice casserole

Turkey sausage and saffron rice casserole

Serves 6

Ingredients

  • 1 generous pinch saffron threads
  • 3 cups chicken broth
  • 1 1/4 pounds sweet Italian turkey sausage, sliced crosswise
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • Salt and freshly ground black pepper to taste
  • 1/2 cup chopped roasted red peppers
  • 1 cup peas
  • 1/2 cup dry sherry
  • 1 1/4 cups long grain white rice
  • 1/2 cup chopped fresh flat leaf parsley

Directions

  1. Preheat oven to 375 degrees F and grease a medium casserole dish.
  2. In a small saucepan over medium heat, stir together saffron and broth; bring to low boil then remove from heat to steep.
  3. In a large skillet over medium heat, heat oil and cook sausage, stirring occasionally, until sausage is browned. Use a slotted spoon to transfer it to a plate to keep warm.
  4. Add onion and cook, stirring often, until onion is translucent; season with salt and pepper.
  5. Add peppers and peas and cook, stirring for 1 minute to heat through.
  6. Add sherry and deglaze pan, using a silicon spatula or wooden spoon to scrape the browned bits from the bottom of the skillet.
  7. Stir in rice, parsley, saffron broth, and chorizo; bring to a boil; carefully transfer mixture to casserole dish and cover with foil.
  8. Bake for 45 minutes, or until liquid is absorbed. Remove foil and continue to bake for 10 minutes, or until casserole is lightly browned on top.

Cabbage and rice casserole

Serves 6

Ingredients

  • 2 tablespoons olive oil
  • 6 cups finely shredded cabbage
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 1, 15-ounce can fire roasted diced tomatoes
  • 1 tablespoon thyme leaves
  • 2 tablespoons finely chopped fresh parsley
  • 1 cup brown basmati rice
  • 1/2 cup dried currants
  • 4-ounces goat cheese, crumbled

Directions

  1. Preheat oven to 350 degrees F and grease a medium casserole dish.
  2. Heat oil in a large skillet over medium heat; cook cabbage and onion, stirring constantly, for 2 to 3 minutes.
  3. Add garlic and cook, stirring constantly, for 1 minute.
  4. Add broth, tomatoes, thyme, parsley, rice, and currants, stirring to combine; bring to a boil then transfer to prepared casserole dish.
  5. Evenly crumble goat cheese over the top and cover with foil.
  6. Bake for 45 minutes; remove foil and continue to bake for 10 minutes, or until lightly browned on top.

Creamy chicken and wild rice casserole

Serves 6

If you've got leftover chicken and wild rice, you've got the makings of a hearty and delicious casserole that's ready in a little more than 30 minutes.

Ingredients

  • 3 cups cooked, chopped chicken breasts
  • 2 cups cooked wild rice
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • Salt and freshly ground black pepper to taste
  • 1/2 cup shaved Parmesan cheese

Directions

  1. Preheat oven to 350 degrees F and grease a medium casserole dish.
  2. Evenly arrange chicken and rice in the casserole dish.
  3. In a small saucepan over medium-high heat, heat oil and cook onion, stirring often, for 2 minutes.
  4. Sprinkle in flour and cook, stirring, for 1 minute; whisk in broth and bring to a simmer.
  5. Whisk in milk and bring back to a simmer; season with salt and pepper.
  6. When sauce just thickens, pour it over the chicken and rice, shaking the dish to evenly distribute ingredients.
  7. Sprinkle with cheese and bake for 25 minutes, or until lightly browned.

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