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Alfredo Rice Casserole

 Alfredo Rice Casserole
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
5 ServingsPrep/Total Time: 30 min.

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

  • 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.