Alfredo Rice Casserole

Name: Alfredo Rice Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 5 servings.

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

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

Directions

1. Preheat oven to 350°. In a large bowl, combine all ingredients. Transfer to a greased 8-in. square baking dish.
2. Bake, uncovered, 20-25 minutes or until bubbly.

Nutrition Facts

3/4 cup: 418 calories, 32g fat (11g saturated fat), 42mg cholesterol, 1191mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 11g protein.

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