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Baked Rice, Swiss Cheese & Vegetable Casserole
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- #12360
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1/4 cup unsalted butter
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cup frozen whole kernel corn, thawed
1 large tomato, seeded, chopped
3 cups cooked rice
2 cups grated Swiss cheese
3 tablespoons whipping cream
1 tablespoon chopped fresh thyme
OR
1 teaspoon dried thyme
directions
Melt butter in heavy large skillet over medium-low heat.
Add onion and bell pepper and saute until tender, about 8 minutes. Add corn and tomato and saute 3 minutes. Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup souffle dish.
Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes.
added by
dancersrecipes
nutrition data
409 calories, 22 grams fat, 40 grams carbohydrates, 15 grams protein per serving. This recipe is low in sodium.
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reviews & comments
July 24, 2013
Great way to use up leftover cooked rice. I made this with brown rice and cut the recipe in half since there are just two of us. Very delicious.
August 9, 2007
In addition to being tasty, the colorful veggies make this an attractive dish. Needs just a touch of salt, but the thyme and cheese add quite a bit of flavor.