Rice Casserole with Cheese and Almonds

Rice Casserole with Cheese and Almonds

14
Rebecca Allison 0

"Easy casserole, very rich with the butter and mushroom soup, but delicious!"
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Ingredients

40 m servings 1005 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 1005 kcal
  • 50%
  • Fat:
  • 47.2 g
  • 73%
  • Carbs:
  • 116.9g
  • 38%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 1144 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saucepan bring 8 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, in a small saucepan over medium heat, melt butter and saute green onions. Stir in soup. Combine soup mixture with cooked rice and stir in mushrooms and almonds; mix well. Spoon half of the mixture into a 1 1/2 quart casserole dish. Sprinkle half of the cheese over the mixture, then repeat the layers.
  3. Bake in preheated oven for 20 minutes, or until cheese is melted.

Reviews

14
  1. 17 Ratings

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Most helpful positive review

I have made this recipe for years, but with 4 cups of COOKED rice, that is about 2 cups of uncooked rice. Also, do not drain the canned mushrooms, and and rinse out the soup cans with a little ...

Most helpful critical review

Why didn't I read the reviews before I made this recipe? I halved the recipe as I only wanted two servings and maybe some leftovers. As soon as I cooked the rice I realized I was in trouble. I d...

I have made this recipe for years, but with 4 cups of COOKED rice, that is about 2 cups of uncooked rice. Also, do not drain the canned mushrooms, and and rinse out the soup cans with a little ...

Ok, so the problem that everybody has is the "dryness" issue, but I think the recipe creator forgot to mention that you have to COVER the casserole before placing it in the oven. Just do that, a...

Why didn't I read the reviews before I made this recipe? I halved the recipe as I only wanted two servings and maybe some leftovers. As soon as I cooked the rice I realized I was in trouble. I d...

I also cut the rice by 2 cups dry and added chicken boullion to the rice as it cooked. This way there's no need to add butter or a much smaller amt. if one chooses to.

I like the easy recipe. I used cream of chicken soup instead. My only complaint it the amount of butter required for this dish. I followed the advice of the previous posters to reduce the amoun...

This recipe came out very good when I only added about 1 1/2 cups of rice and I also added mushrooms.

Really good pot-luck dish. The almonds are a pleasant surprise to first-timers.

Very bland.

Pretty good, was kind of dry though. Did not save well for leftovers.