Cheesy Green Bean Rice Casserole
The exact amounts really do not matter with this a little more or less won’t hurt and it also works well using one large head of fresh steamed broccoli florets, this may be completely assembled covered and refrigerated up to 24 hours before baking, I do not recommend adding in any salt if you do add in only a small amount at the end, for a less cheesy taste reduce the Cheez Whiz to 1 cup
Servings 6-8
Ingredients:
3-1/2 cups frozen cut green beans (cooked in boiling water until desired tenderness then well drained)
1/4 cup butter
1 medium onion, chopped
1 large celery rib, diced
1/2 teaspoon fresh ground black pepper, or to taste
1/4 teaspoon cayenne pepper
3 garlic cloves, minced (or can use 1 teaspoon garlic powder mixed in with the soup)
1-1/2 cups Kraft Cheez Whiz
1 (10-3/4 ounce) can condensed cream of mushrooms soup, undiluted
3/4 cup light cream (can use milk)
3 cups cooked rice (measure 3 cups firmly packed or 3-1/2 cups lightly packed)
salt (optional and to taste)
1/2 to 3/4 cup fresh grated Parmesan cheese
Instructions:————————————-
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
In a skillet melt butter over medium-high heat.
Add in onion, celery black pepper and cayenne and cook until softened.
Add in garlic; cook stirring for 1 minute.
Add in the process cheese, condensed soup and light cream; stir over medium heat until smooth and well combined.
Transfer to a bowl then mix in the the green beans and cooked rice.
Transfer the mixture to baking dish.
Sprinkle with Parmesan cheese (at this point you may cool, cover and refrigerate.
Bake in preheated oven to about 35 minutes or until bubbly (if you are cooking this from a cold stage baking time may need to be increased).
Related posts:
- Cheesy Broccoli And Rice Casserole
Quick ‘N’ Easy Creamy Baked Green Chile Rice
Kitten’s Easy Cheesy Onion Baked Rice
One Bowl Rice And Black Bean Casserole
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