Combine in saucepan rice, water, tomatoes, pepper and salt. Bring to a boil; reduce heat, cover and cook until rice is soft, about 20 minutes.
Add oleo; set aside.
Fry beef and onions in small amount of oil.
Drain on paper towel.
Combine soup, Cheddar cheese and milk in saucepan.
Cook until cheese melts.
Add chopped olives.
Place all ingredients in a greased casserole dish and bake at 350\u00b0 for 30 minutes, or place in a crock-pot and cook for 1 hour on high.
Cook rice according to directions on package.
Cook frozen broccoli a couple of minutes in boiling water.
Warm Cheez Whiz in microwave and add to cream soup.
Layer 1/2 rice, all broccoli, 1/2 soup and cheese mix, onion rings, rest of rice and rest of soup and cheese mixture.
Bake at 350\u00b0 for 30 minutes.
inute. Drain.
Combine chicken, rice and contents of seasoning packet
Pour rice in pan; pour 1 cup of broth over.
Layer chicken in pan.
Mix soups and milk together and pour in pan.
Mix melted oleo, stuffing and 1 cup broth; pour over.
Bake at 325\u00b0 for 30 minutes.
Brown rice in 2 tablespoons oil.
Add green onions and cook lightly.
Stir in broth and wine.
Pour into large casserole dish. Add salt and pepper to taste.
Dot top of rice casserole with butter.
Cover and bake at 375\u00b0 until fluffy.
Melt
margarine
in
frying
pan.
Add onion and saute. Add salt,
garlic
powder and oregano.\tAdd uncooked rice and chopped mushrooms (juice and all).\tSimmer with lid on pan for 20 minutes. Stir every few minutes to keep from sticking.
Put in
a greased casserole dish and add beef consomme and 1/4 can of water.\tBake 1 hour at 400\u00b0.
Place ingredients into a casserole dish. Cover and bake at 325\u00b0 for 1 1/2 hours or until rice is tender.
Cook rice by recipe on the box.
Add cheese soup, mushrooms and sliced chestnuts.
Mix.
Place in baking dish.
Put lightly salted chicken on top of rice mixture and dot with oleo.
Bake in a 325\u00b0 oven for 1 1/2 hours.
Test for doneness, then serve.
Mix all ingredients.
Pour into covered casserole dish.
Bake at 375\u00b0 for 1 hour.
Serve with pickles and hot rolls.
In a large, heavy pot, brown sausage.
Drain grease in a colander.
In the same pot, saute celery, onion, bell pepper and garlic in small amount of chicken broth.
Add remaining chicken broth and the drained sausage.
To this, add mushroom soup, celery soup, drained water chestnuts and mushrooms; stir well.
Add rice, enclosed herb packet and almonds.
Pour into a 16 x 9-inch baking dish.
Cover with foil.
Bake at 350\u00b0 for 1 1/2 hours.
Brown pork chops.
Season with garlic powder, salt and pepper. While the pork chops are browning, mix the rice with the remaining ingredients and place in a 2-quart casserole.
Put the browned chops on top of the rice.
Cover and bake in 350\u00b0 oven for 1 hour.
This dish can be made into a rice casserole by replacing the pork chops with a 1/2 stick of butter or margarine.
This is a very simple yet delicious rice casserole.
Place the ingredients in a pre-sprayed or greased casserole dish.
If you like you can add frozen vegetables (I prefer peas or corn) in the last 15 minutes of cooking.
Bake at 350 for approximately 45 minutes to 1 hour, stirring a few times.
Set oven to 450 degrees F.
Butter a 2 qt casserole dish.
Layer each ingredient in order given starting with the uncooked rice on the bottom of casserole dish, ending up with the bacon on top (save the cheese for the last 10 minutes of baking).
Cover, bake for 1 hour; uncover and continue cooking for 20-25 minutes longer.
Top with shredded cheddar cheese the last 5 minutes of baking.
Preheat oven to 170 degree celsius.
Grease casserole dish.
Mix rice, sugar and milk together and place in the casserole dish.
Dot with butter and sprinkle on the nutmeg.
Bake in the oven for 2 hours, stirring occasionally.
Pre-heat oven to 400 degrees.
In a casserole melt butter and sautee onions and garlic until soft.
Stir in the tomatoes, rice, salt, thyme and bay leaf, blending well.
Pour in the chicken broth, stirring.
Cover casserole, bring to a boil, and place in pre-heated oven for 15 minutes.
Remove cover, discard bay leaf, stir in two cheeses, and heat in the oven for 2 minutes.
Cook rice according to package directions. Drain and rinse under cold water.
Combine milk, melted butter, sugar, eggs, and salt.
Stir in the rice and pour into a well-buttered 2-quart casserole.
Combine the sliced almonds and cinnamon and sprinkle over the pudding.
Bake in a moderate oven (350 degrees Farenheit) for about 1 hour or until the pudding has thickened sufficiently.
Press the whole almond into the pudding and cover the mark left.
Serve either hot or chilled with the light cream to pour over it.
Measure rice and salt in a bowl
hen mixed into the casserole).
Casserole: Prepare rice, beans, and vegetables according
Preheat oven to 160 degrees celsius.
Rinse rice until water runs clear.
Combine all ingredients in a large oven casserole dish.
Cook uncovered in oven for 2 hours.
Raise oven temperature to 180 degrees celsius and cook for 1 hour more.
Serve with vanilla ice cream.
Variations:
can add cardamon powder/pod, flaked almonds, raisins/sultanas, coconut essence.
Preheat oven to 300\u00b0.
In a lightly buttered 2 quart casserole, combine milk, rice, sugar and salt.
Bake, uncovered for 2 hours, stirring every 30 minutes, adding raisins during the last 30 minutes of baking.
Stir in surface crust.
As rice stands, it will absorb milk remaining in casserole.
Sprinkle with nutmeg.
Serve warm or chilled.
Add additional milk if desired.