Alfredo Rice Casserole Recipe

Alfredo Rice Casserole Recipe photo by Taste of Home

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Rice lovers won’t be able to get enough of this creamy, comforting casserole. Substitute a mushroom Alfredo or three-cheese sauce for equally delicious results.—Aysha Schurman, Ammon, Idaho

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Alfredo Rice Casserole Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

10 20 30

Ingredients

1-1/3 cups refrigerated Alfredo sauce
1 cup cooked brown rice
1 cup cooked wild rice
1 cup marinated quartered artichoke hearts, chopped
8 Wright® Brand Bacon strips, cooked and crumbled

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2 green onions, thinly sliced
1/4 cup grated Parmesan cheese
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/4 cup chicken broth
1 garlic clove, minced
1/2 teaspoon pepper

Directions

In a large bowl, combine all ingredients. Transfer to a greased 8-in. square baking dish.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 5 servings.

To Make Ahead: Cook rice and bacon ahead of time and refrigerate for up to 3 days.

Nutritional Facts 3/4 cup equals 418 calories, 32 g fat (11 g saturated fat), 42 mg cholesterol, 1,191 mg sodium, 24 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Alfredo Rice Casserole in Taste of Home Christmas Annual Annual 2010, p105