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Pineapple Rice Casserole Recipe

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Pineapple and cheese aren't thought of as a perfect pairing, but they are. The taste is the proof.—Linda Keller, Sylvania, Ohio
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 1 cup uncooked instant rice
  • 2 tablespoons butter
  • 1 can (8 ounces) crushed pineapple, undrained
  • 2 tablespoons brown sugar
  • Pinch salt
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 serving (3/4 cup) equals 250 calories, 10 g fat (7 g saturated fat), 30 mg cholesterol, 184 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. Prepare rice according to package directions. Stir in butter. Add the pineapple, brown sugar and salt; spoon into a greased shallow 1-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 15-20 minutes or until heated through and cheese is melted. Yield: 4 servings.
Originally published as Pineapple Rice Casserole in Casserole Cookbook 2001, p226

Nutritional Facts

1 serving (3/4 cup) equals 250 calories, 10 g fat (7 g saturated fat), 30 mg cholesterol, 184 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.

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