Why I Make This Twice A Week (And Maybe You Should, Too!)

This ham and cheese baked rice is a wonderful example of a meal you can prepare anytime, even if you’re in a hurry. And don’t you worry – you don’t have to make the same dish every single day! This recipe is very versatile!

If you’re getting tired of ham, use leftover chicken instead. Or perhaps you’d prefer ground beef or turkey? Or just your favorite vegetables – it’s completely up to you.

Here’s what our friends over at Creole Contessa had to say about this baked rice casserole:

Did I mention lots of cheese? You guys all know how much I love cheese, and in this recipe we have mozzarella, cheddar, jack, and a little Parmesan!

Oh…don’t forget to top the casserole with a little extra ham and diced mozzarella!

Well, I certainly won’t forget – and, of course, you can use your favorite cheese for this wonderful casserole. I always add blue cheese when I’m making this with leftover chicken!

 

Ingredients

4 packs UNCLE BEN’S® READY RICE®, Garlic and Butter
2 Eggland’s eggs, beaten
2 carrots, grated
2 cups diced black forest ham, reserve 1/2 cup for topping
2 cups Borden heavy cream
1 cup Kraft sharp cheddar cheese, grated
1 cup jack cheese, grated
1 cup Parmesan cheese, grated
1 cup mozzarella, diced, reserve half for topping
1 teaspoon creole seasoning or seasoned salt
1 teaspoon black pepper
1 teaspoon McCormick onion powder
1 teaspoon McCormick garlic powder
1 teaspoon McCormick chili powder
1 teaspoon oregano, dried, crushed
1/2 cup green onions,
diced parsley and extra green onions to garnish

 

Instructions

Preheat oven to 350 degrees and grease a 13X9 inch casserole dish.
Mix seasoning blend together and set aside.
Cook UNCLE BEN’S® READY RICE® according to package directions.
Beat eggs and cream and mix with 1/2 of the spice blend.
Remove UNCLE BEN’S® READY RICE® from packaging and place into a large bowl.
Top UNCLE BEN’S® READY RICE® with remaining seasonings, cream/egg mixture, grated carrots, ham, cheese, and green onions, mix well and place into casserole dish.
Top with remaining ham, diced mozzarella and bake at 350 degrees for 30 minutes.
Broil for 5 minutes more and garnish with green onions and chopped parsley.
Allow dish to set up for about 5 minutes before serving.

 

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Quick tip: If you have leftover chicken or veggies, they’ll be perfect for this casserole.

Thank you to Creole Contessa for this delicious recipe!

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17 comments

wow – sounds good – however, very rich with all the cream and different cheeses – If I made this for my family 2 times per week, though (there’s only 2 of us) – we would be eating it 24/7, 3 meals a day ! I would have to cut way back on the amount of ingredients to make it for 2 people. One day, when I feel in the mood to experiment again.

Very fatty, I would not call this healthy at all. Carrots are the only healthy ingredient. Not good to eat this twice a week or more… Sound tasty for a treat every once in a while though.

Who cares if it’s healthy if it’s good. It not like your going to eat it 7 days a week. Skinny is out. Healthy fat is in. Granny fan.

Confused ??? Directions say cook according to pkg directions ; then says remove rice from pkg and place in bowl ?? Guess I just have to use common sense to figure it out … lol Does sound good … chopped broccoli and chicken would be good …. would cut recipe in half unless fixing two casserole for a potluck dinner or something ; or fix and freeze half for later …,

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