Aunt Woofies Meat N Rice Casserole Recipes

Steps:

• Preheat oven to 350°F.
• Grease a 9x13-inch cake pan or large covered baking dish.
• Set aside.
• Bring water to a boil.
• Stir in the rice and bring it to a boil.
• Lower heat.
• Boil rice for 15 minutes or until it is done, and set aside.
• In a large skillet, brown the meat you are using.
• If you are using ground turkey, you may need to add a little bit of water to get it to cook easily and to make it less dry no need to drain if using ground turkey.
• If there is any grease drain it.
• Add the soup, sour cream and mayonnaise to the meat.
• Stir together and heat until it is bubbly.
• Stir in the rice and mix thoroughly.
• If mixture is too thick add a little bit of water or milk to desired consistency (about 1/4-1/2 cup).
• Pour mixture into the greased pan or baking dish.
• Cover with cheddar cheese.
• If using a cake pan, cover with foil.
• If using a covered baking dish cover it with the lid.
• Bake in oven for 45-60 minutes or until hot and bubbly and cheese is melted.
• Remove from oven and let stand for about 5 minutes before serving.
• Serve with salad and/or vegetables.

Steps:

• Preheat oven to 350 degrees F. Butter a large casserole dish.
• In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
• In a large bowl, whisk together milk and eggs.
• Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
• Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
• Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
• Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

Steps:

• Combine water, rice and salt in saucepan. Bring to a boil and simmer covered about 15 minutes until rice is cooked and water is absorbed.
• Meanwhile, melt butter in a small frying pan. Add onion and saute until soft, then stir into rice.
• Add first amount of cheddar cheese, parsley and sour cream to rice mixture. Turn into a greased 2 1/2 quart (3 L) casserole dish.
• Sprinkle with remaining cheese and almonds, if using. Bake uncovered at 350F for about 30 minutes, or until heated through and browned a little on top.
• Freezes well.

Steps:

• Heat oven to 375ºF.
• Brown meat in large nonstick skillet; drain. Return meat to skillet.
• Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.