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Alfredo Rice Casserole Recipe

Alfredo Rice Casserole Recipe

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. YIELD:5 servings


  • 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


  • 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.

Recipe Note

To Make Ahead: Cook rice and bacon ahead of time and refrigerate for up to 3 days.

Nutritional Facts

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

Reviews for Alfredo Rice Casserole

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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!"

Cookie Crumble
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."

Reviewed Jan. 5, 2014

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

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