Off-The-Shelf Rice Casserole


Serves: 4
Total Calories: 337

Ingredients

1 (15 1/2-ounce) jar spaghetti sauce garden-style
6 ounces Monterey Jack cheese shredded (about 1 1/2 cups)
1 cup white rice uncooked instant
1 (4 1/2-ounce) jar mushrooms sliced, drained

Directions:

Preheat oven to 375°.

In a 1 1/2 -quart casserole, stir spaghetti sauce, cheese, rice and mushrooms until blended.

Bake, uncovered, for 25 minutes or until rice is tender, stirring after 15 minutes.

Serve with Italian green beans, a lettuce wedge with ranch dressing and chilled canned fruit.

Nutritional Facts:

Serves: 4
Total Calories: 337
Calories from Fat: 127

This Off-The-Shelf Rice Casserole recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.


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