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Cheesy Rice Casserole

Created by tmoning, Thursday, 09 December 2010


This is a good make-ahead recipe. Assemble it in the morning; refrigerate; then bake; or microwave it in time for dinner. You can use either brown or white rice. Serve it as a hearty side dish or add a 10-ounce can of solid-pack tuna and turn it into a main dish.


At a glance
6 to 8
  • 1 tablespoon butter
  • 8-ounce package cream cheese
  • 1 egg
  • 1/4-cup milk
  • 3 cups cooked rice
  • Small onion, finely diced
  • 8-ounce can whole-kernel corn, well drained
  • 1-1/2 cups frozen peas, thawed
  • 1 teaspoon salt
  • Pepper to taste
  • Squeeze margarine


  1. Microwave the butter in a 9-inch-by-13-inch baking dish until it melts. Tilt and rotate the dish to coat the bottom and sides.
  2. Let the cream cheese come to room temperature and mix it with the egg and milk until smooth.
  3. Spread the rice, onion, corn, and peas in the baking dish and sprinkle with salt and pepper.
  4. Pour the cheese mixture over the top; drizzle with margarine from a squeeze bottle; and bake at 350 degrees until it’s golden around the edges.

Additional Tips

If you make the dish with hot rice and bake it at once, it will be done in approximately 15 minutes; if the dish has been refrigerated, it will take twice as long.

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