Menu
Four-Cheese Lasagna Four-Cheese Lasagna
Cheddar Rice Casserole Cheddar Rice Casserole
Spaghetti with Four Cheeses Spaghetti with Four Cheeses
Perfect Four-Cheese Lasagna Perfect Four-Cheese Lasagna
Four-Cheese Mac and Cheese Four-Cheese Mac and Cheese
Two-Cheese Macaroni Casserole Two-Cheese Macaroni Casserole
Rice Spinach Casserole Rice Spinach Casserole
Rice Broccoli Casserole Rice Broccoli Casserole
Four-Cheese Spinach Lasagna Four-Cheese Spinach Lasagna
Cheese Potato Casserole Cheese Potato Casserole
Broccoli Cheese Casserole Broccoli Cheese Casserole
Four-Cheese Chicken Fettuccine Four-Cheese Chicken Fettuccine
Broccoli Rice Casserole Broccoli Rice Casserole
Four-Cheese Pate Four-Cheese Pate
Macaroni and Cheese Casserole Macaroni and Cheese Casserole
Creamy Cheese Rice Creamy Cheese Rice
Chili-Cheese Rice Bake Chili-Cheese Rice Bake
Zucchini and Cheese Casserole Zucchini and Cheese Casserole
Potato Cheese Casserole Potato Cheese Casserole
Four-Cheese Pizza Four-Cheese Pizza

Four-Cheese Rice Casserole

1 review
Test Kitchen Approved
Total Time

Prep: 10 min. Bake: 40 min.

Makes

12 servings

Updated: Jan. 01, 2018
My husband and I developed this recipe to avoid making a broccoli and rice casserole that we had relied on for years. Now his folks won't let us in the door at the holidays without this dish in hand. Gretchen Kavanaugh, Oklahoma City, Oklahoma
Four-Cheese Rice Casserole
Four-Cheese Rice Casserole Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 medium sweet onion, chopped
  • 1/4 cup butter, cubed
  • 4 cups cooked long grain rice
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 3 cups shredded part-skim mozzarella cheese, divided
  • 1-1/2 cups shredded Parmesan cheese, divided
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 carton (15 ounces) ricotta cheese
  • 3/4 cup 2% milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon beau monde seasoning

Directions

  1. In a small skillet, saute onion in butter until tender. In a large bowl, combine the rice, spinach, 1-1/2 cups mozzarella cheese, 1 cup Parmesan cheese and onion mixture.
  2. In a large bowl, beat the cream cheese, ricotta, milk, garlic powder and beau monde seasoning until smooth. Add to rice mixture and mix well.
  3. Spoon into a greased 13x9-in. baking dish. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 325° for 40-45 minutes or until heated through and cheese is melted.

Nutrition Facts

3/4 cup: 353 calories, 22g fat (14g saturated fat), 71mg cholesterol, 489mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 19g protein.