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Alfredo Rice Casserole

Total Time

Prep/Total Time: 30 min.

Makes

5 servings

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
Alfredo Rice Casserole Recipe photo by Taste of Home

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

  1. Preheat oven to 350°. In a large bowl, combine all ingredients. Transfer to a greased 8-in. square baking dish.
  2. Bake, uncovered, 20-25 minutes or until bubbly.
To Make Ahead: Cook rice and bacon ahead of time and refrigerate for up to 3 days.

Nutrition Facts

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

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