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Alfredo Rice Casserole Recipe
Alfredo Rice Casserole Recipe photo by Taste of Home

Alfredo Rice Casserole Recipe

Read Reviews (3)
5 3
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings

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 bacon strips, cooked and crumbled
  • 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

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.

Directions

  1. In a large bowl, combine all ingredients. Transfer to a greased 8-in. square baking dish.
  2. 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.
Originally published as Alfredo Rice Casserole in Taste of Home Christmas Annual Annual 2010, p105

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.

Reviews for Alfredo Rice Casserole(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 24, 2014

Looks great! I will try it with the canned wild rice I keep on hand. It is a huge time saver!

MY REVIEW
Reviewed Feb. 19, 2014

This was very good. Allow time for prep as several components have to be prepared before mixing. Next time, I will substitute mushrooms for the tomatoes as they were a little strong. I omitted the artichoke hearts. I will make this again.

MY REVIEW
Reviewed Jan. 5, 2014

Made this for Christmas dinner - it was a HUGE hit!

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