Rice Casserole with Cheese and Almonds

Rice Casserole with Cheese and Almonds

14
Rebecca Allison 0

"Easy casserole, very rich with the butter and mushroom soup, but delicious!"

Ingredients

40 m servings 1005 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 1005 kcal
  • 50%
  • Fat:
  • 47.2 g
  • 73%
  • Carbs:
  • 116.9g
  • 38%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 1144 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saucepan bring 8 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, in a small saucepan over medium heat, melt butter and saute green onions. Stir in soup. Combine soup mixture with cooked rice and stir in mushrooms and almonds; mix well. Spoon half of the mixture into a 1 1/2 quart casserole dish. Sprinkle half of the cheese over the mixture, then repeat the layers.
  3. Bake in preheated oven for 20 minutes, or until cheese is melted.
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Reviews

14
  1. 17 Ratings

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I have made this recipe for years, but with 4 cups of COOKED rice, that is about 2 cups of uncooked rice. Also, do not drain the canned mushrooms, and and rinse out the soup cans with a little ...

Ok, so the problem that everybody has is the "dryness" issue, but I think the recipe creator forgot to mention that you have to COVER the casserole before placing it in the oven. Just do that, a...

Why didn't I read the reviews before I made this recipe? I halved the recipe as I only wanted two servings and maybe some leftovers. As soon as I cooked the rice I realized I was in trouble. I d...

I also cut the rice by 2 cups dry and added chicken boullion to the rice as it cooked. This way there's no need to add butter or a much smaller amt. if one chooses to.

I like the easy recipe. I used cream of chicken soup instead. My only complaint it the amount of butter required for this dish. I followed the advice of the previous posters to reduce the amoun...

This recipe came out very good when I only added about 1 1/2 cups of rice and I also added mushrooms.

Really good pot-luck dish. The almonds are a pleasant surprise to first-timers.

Very bland.

Pretty good, was kind of dry though. Did not save well for leftovers.