Alfredo Rice Casserole

Name: Alfredo Rice Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Ingredients: 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

Total Time Prep/Total Time: 30 min.

Yield 5 servings

Test Kitchen Approved

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

Ingredients

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

Directions

Preheat oven to 350°. In a large bowl, combine all ingredients. Transfer to a greased 8-in. square baking dish.
Bake, uncovered, 20-25 minutes or until bubbly.

Nutrition Facts

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

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

Recipe Creator