Cheesy Rice Casserole
Servings: 8 Servings
Ingredients
- 2 cups rice uncooked
- 1 Tbs butter
- 3 green onions
- 1 (16 oz) block Velveeta cubed
- 1 (10.5 oz) can gluten-free cream of chicken Regular can be substituted
- 1 (10 oz) can Original Rotel
- 1/2 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/4 cup milk
- 1/2 cup shredded sharp cheddar
Instructions
- In a Dutch oven with a lid, cook the rice according to the package.
- Preheat the oven to 350℉.
- While the rice is cooking, slice the green onions reserving the greens for garnish. In a skillet melt the butter over medium heat and add the green onions (whites). Cook until softened. Remove from heat and set aside.
- Pour the can of Rotel into a food processor and chop to desired consistency.
- When the rice is finished cooking, add the cubed Velveeta cheese. Place the lid on top and allow the cheese to melt for approximately 5 minutes.
- Stir the cheese into the rice. Add the cooked onions, Rotel, Cajun seasoning, garlic powder, gluten-free cream of chicken and stir until thoroughly combined. Salt to taste.
- Top with shredded cheese.
- Bake in the oven with the lid on for 15 minutes.
- Remove the lid.
- Broil the casserole for about 4-5 minutes.
- Garnish with green onions and serve,.
Notes
Be sure to read the labels for gluten-free.
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