76 casserole cheese cheese minute rice Recipes

ground beef (lean is great, as you don tsp need to drain it), vegetable oil (or any oil you like), salt or 1 1/2 tsp no- brand, onion, chopped, pepper , to taste, garlic powder or 1/8 tsp garlic granules, thyme (ground basil also works), oregano (ground is best ), bay leaf (try to take them out before baking), mushroom soup , reduced fat works okay, diced tomatoes (the larger family size is good), minute rice, sharp cheddar cheese, reduced fat is good

cheddar cheese soup, minute rice (quick ), butter, frozen chopped broccoli, milk, chicken, cooked and chopped, cream of chicken soup, chicken broth, onion, chopped, cheddar cheese, shredded, salt and pepper

chopped celery, chopped onions, margarine, cheese whiz, cream of mushroom soup, chopped broccoli, cook & drain, minute rice, cooked, salt , to taste, water chestnuts, sliced or slivered almonds

california-blend frozen vegetables (uncooked ), minute rice (uncooked ), dried onion flakes, cheese whiz, milk, water, cream of chicken soup

onion, chopped, butter or margarine, divided, cooked minute white rice, condensed cream of mushroom soup, frozen chopped broccoli, cooked, well drained, cheese dip, fresh bread cubes

frozen chopped broccoli, cream of broccoli soup, broccoli cheese soup, velveeta cheese, cubed, uncooked minute rice, butter (melted ), chicken in a biscuit crackers (crushed into fine crumbs)

onions chopped, butter, chopped broccoli, cream of chicken soup, water, soup can milk, cheese whiz, minute rice

frozen broccoli cuts (thaw until frosty), cream of mushroom soup, cheese whiz, minute rice

rice (that you previously cooked for example minute or from another meal that is leftover), onion soup, cooked crumbled lean hamburger, chopped fresh onions or chopped dehydrated onion, tomato sauce (leftovers if possible) or spaghetti sauce (leftovers if possible) or taco sauce (leftovers if possible), canned corn or frozen corn, drained, canned mushroom, drained, fresh cooked drained bacon (save the drippings), shredded cheese

minute rice, water, frozen broccoli, cream of mushroom soup, mushrooms (drained & finely chopped ), butter or 1/2 cup margarine, velveeta cheese

minute rice, milk, cream of chicken soup, cream of mushroom soup, cheese whiz, cooked chopped broccoli, butter, onion (optional) but does add flavor

minute rice cooked, butter, diced onion, chopped green peppers, chopped celery, shredded cheddar cheese, divided, frozen broccoli, cooked and drained, cream of mushrrom soup, cream of celery soup

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

frozen chopped broccoli, thawed, cream of broccoli soup, cream of chicken soup, velveeta cheese, cubed, raw minute rice, melted butter, chicken in a biscuit crackers , crushed into fine crumbs

boneless skinless chicken breasts, cream of mushroom soup, cream of chicken soup, minute rice, water, frozen broccoli florets, cheddar cheese (i like sharp!)

sausage, onions chopped, green peppers chopped, celery chopped, minute rice uncooked, pimientos, cheddar cheese grated, cream of chicken, cream of mushroom

ground lamb (browned ), cream of mushroom soup, cream of celery soup, chopped celery, sliced cremini mushroom, shredded swiss cheese, minute rice

butter or margarine, chopped onions, cream of chicken soup (can use other flavors of cream soup), milk, fresh broccoli chopped, shredded cheddar cheese, minute rice