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Cook'n with Betty Crocker 
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Cook'n in Italy 
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Cheesy Rice Casserole |
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Serves: 4 Print this RecipePrep Time: 30 minutes (ready in 1 hour 30 minutes) - Yield: 4 (1 3/4-cup) servings 1 tablespoon oil 1/4 cup chopped onions 1/4 cup chopped green bell peppers 1 garlic clove, minced 1 cup uncooked regular long-grain white rice 2 cups water 1 1/4 cups milk 3 eggs 1 tablespoon all-purpose flour 1 teaspoon salt 2 cups frozen mixed vegetables 8 ounces (2 cups) shredded Italian blend cheese 1. Heat oven to 359'F. Spray 2-quart casserole with nonstick cooking spray. 2. Heat oil in large saucepan over medium heat until hot. Add onion, bell pepper and garlic; cook 2 to 3 minutes or until vegetables are tender, stirring occasionally. 3. Add rice and water, mix well. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. 4. Meanwhile, in medium bowl, combine milk, eggs, flour and salt; beat well. Add egg mixture, frozen vegetables and 1 1/2 cups of the cheese to cooked rice; mix well. Spoon mixture into sprayed casserole. Sprinkle with remaining 1/2 cup cheese. 5. Bake at 350'F. for 55 to 60 minutes or until casserole is golden brown and knife inserted near center comes out clean. Nutrition Information Per Serving: Serving Size: 1 1/4 cups * Calories: 540 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 12 g 60% * Cholesterol: 205 mg 68% * Sodium: 1210 mg 50% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 3 g 12 % * Sugars: 8 g * Protein: 27 g * Vitamin A: 40% * Vitamin C: 10% * Calcium: 60% * Iron: 20% * Dietary Exchanges: 3 1/2 Starch, 2 1/2 High-Fat Meat, 1/2 Fat or 3 1/2 Carbohydrate, 2 1/2 High-Fat Meat, 1/2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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