GREEN BEAN WILD RICE CASSEROLE
A savory blend of fresh green beans, wild rice, and cream of mushroom soup baked into a comforting casserole! Easy to make and perfect for cold nights or a holiday side!
Provided by Becca Mills
Categories Dinner
Time 1h10m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375°F. Heat a large skillet over medium-high heat with olive oil. Add onion slices and celery; cook for 3-4 minutes until translucent and soft. Add garlic, thyme, white pepper, and salt (additional black pepper as desired). Stir in green beans and wild rice. Remove from heat and stir in vegetable broth and cream of mushroom soup until well combined.
- Transfer green bean and rice mixture to 9x13 baking dish. Bake for 45-55 minutes, until liquid is absorbed and rice is tender. Let sit for 10 or so minutes before serving to set up. Garnish with fresh parsley and/or crispy onion pieces.
GREEN BEAN AND RICE CASSEROLE
Find out how to make this deliciously cheesy Green Bean and Rice Casserole with dinner this week. Onions, mushrooms, sour cream and chicken broth help give this Green Bean and Rice Casserole its zesty flavor.
Provided by My Food and Family
Categories Home
Time 1h
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 2 min. Stir in mushrooms; cook 3 to 5 min. or until evenly browned, stirring occasionally.
- Combine rice, broth, sour cream and 1-1/2 cups cheese in large bowl. Add mushroom mixture; mix well.
- Spoon rice mixture into 9-inch-square baking dish sprayed with cooking spray; top with beans and remaining cheese. Cover.
- Bake 35 to 40 min. or until casserole is heated through and broth is absorbed, uncovering for the last 5 min.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
GREEN BEAN RICE CASSEROLE
Green Bean Rice Casserole
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Amp up this holiday classic with some added Mexican-style cheese and fluffy parboiled grains for a tasty twist you'll be sure to continue making year after year. Step 1
- Preheat oven to 350°F. Coat an 8×8-inch baking dish with non-stick cooking spray. Step 2
- In a small skillet, melt butter over medium heat. Stir in pine nuts and sauté, stirring frequently, until pine nuts turn golden brown. Set aside. Step 3
- Heat oil in a large saucepan over medium-high heat. Add garlic, onion, rosemary and 1/2 teaspoon salt. Sauté, stirring constantly, for 1 minute. Add rice and sauté for 1 to 2 minutes, stirring occasionally. Add broth and bring to a boil. Reduce heat to low. Cover and cook for 28-32 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork. Step 4
- In a large bowl, add rice, soup, green beans and salt. Mix and set aside. Step 5
- Add rice mixture to prepared dish and sprinkle with cheese. Cover loosely with foil and bake for 15 minutes. Carefully remove foil and bake for 15 more minutes, or until cheese has melted and green beans are tender. Sprinkle with pine nuts. Step 6
- Serve warm.
CHICKEN, RICE, AND GREEN BEAN CASSEROLE
This is comfort food at its best! Yum!
Provided by JEHASTY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.
- While the rice cooks, heat the oil in a pan over medium heat. Add the chicken and cook until completely browned on all sides, about 5 minutes. Combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish.
- Bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 22.8 g, Cholesterol 60 mg, Fat 37.1 g, Fiber 2.8 g, Protein 21.7 g, SaturatedFat 6.1 g, Sodium 755.6 mg, Sugar 2.2 g
EASY BEAN AND RICE CASSEROLE
Serve this easy rice and bean casserole topped with avocado and sour cream or use as a burrito filler. Inspired by Green Valley Kitchen's Rice and Black Bean Casserole.
Provided by Jax
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine water, rice, and bouillon cubes in a wide, shallow pot over medium-high heat. Bring to a boil, stirring a few times early on to dissolve bouillon cubes. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add lime juice and fluff rice with a fork.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a wide, shallow, oven-safe pan (like a paella pan) over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cumin and chili powder; stir until fragrant, about 1 minute. Add rice, pinto beans, salsa, and carrots; mix well. Stir in 1 cup Cheddar cheese until well mixed.
- Bake in the preheated oven for 20 minutes. Top with remaining Cheddar and bake until bubbly, about 5 minutes more.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 49.7 g, Cholesterol 26.8 mg, Fat 13.2 g, Fiber 5.1 g, Protein 12.9 g, SaturatedFat 7 g, Sodium 496.4 mg, Sugar 3.2 g
GREEN BEAN RICE CASSEROLE
I took a common green bean casserole recipe and expanded it to a hearty one dish meal.
Provided by Lisa G. Sweet Pantry Gal
Categories Rice Sides
Time 35m
Number Of Ingredients 6
Steps:
- 1. Combine first five ingredients w/3/4 cup onions. Bake at 350 for 20 min covered. Uncover and add rest of fried onions and bake uncover for another 5-8 min.
RICE AND BEANS CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 5h50m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Soak the beans 4 hours or overnight.
- Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more water if necessary, about 30 minutes. Puree half of the mixture, reserve.
- Meanwhile heat the stock to a boil, then add the rice and stir. Cover and reduce the heat to low. Simmer for 16 minutes, then stir in the herbs and butter. Cook 1 minute more and remove from the heat, fluff the rice with a fork.
- Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat.
- Grease a large casserole dish. Combine the rice with half of the cheese, the pureed beans, whole beans, vegetables and sausage. Top with remaining cheese. Cool and cover, then store in the fridge until ready to eat.
- Preheat an oven to 350 degrees F. Bring the casserole to room temperature.
- Bake until heated through, top with an extra drizzle of oil, the reserved parsley and raw onions before serving. Pass the cheese at the table.
- Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string. Sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes. Then cool chicken in its stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Reserve the meat for another use.
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