Rice Casserole

Modified from Money Saving Mom's Green Rice Casserole

Chicken & Broccoli Rice Casserole:

3 cups cooked rice (we use brown rice)
2 eggs, beaten
1 cup milk
1/4 cup chopped dried parsley
1/4 cup bell pepper

1/8 tsp cayenne pepper
2 cups cheddar cheese, grated
1/4 cup butter, melted

1/4 cup plain yogurt
1/4 teaspoon black pepper
1 teaspoon salt

1/4 tsp small onion, finely chopped

1 cup diced cooked broccoli

1 cooked chicken breast diced 

Combine all ingredients and pour into a 9″x13″ baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 10 minutes longer.

Serves 8-10. Freezable.

Mexican Rice Casserole:

3 cups cooked rice (we use brown rice)
2 eggs, beaten
1 cup milk
1/2 cup bell pepper

1 cup corn

1 cup salsa

1 tsp hot sauce (optional)
2 cups cheddar cheese, grated
1/4 cup butter, melted

1/4 cup plain yogurt
1/4 teaspoon black pepper
1 teaspoon salt

1/4 tsp small onion, finely chopped

1/2 cup spinach (cooked, drained, diced)

1 cooked chicken breast diced (can use steak, ground beef or a can of black beans drained for a vegetarian casserole)

Combine all ingredients and pour into a 9″x13″ baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 10 minutes longer.

Serves 8-10. Freezable.