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

Alfredo Rice Casserole Recipe

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. 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. 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

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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