Try this Baked Rice, Cheese And Vegetable Casserole recipe, or contribute your own.
Suggest a better descriptionMelt butter in heavy large skillet over medium-low heat. Add onion and bell pepper and saute until tender, about 8 minutes. Add corn and tomato and saute 3 minutes. Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup souffle dish. Preheat broiler. Sprinkle remaining 1 cup cheese over rice mixture. Broil until cheese melts, about 2 minutes. Serves 6 to 8. Bon Appetit May 1993
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Serving Size: 1 Serving (1857g) | ||
Recipe Makes: 1 | ||
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Calories: 4459 | ||
Calories from Fat: 3099 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 344.4g | 459 % | |
Saturated Fat 216.9g | 1084 % | |
Monounsaturated Fat 89.5g | ||
Polyunsanturated Fat 14g | ||
Cholesterol 946.9mg | 291 % | |
Sodium 479.9mg | 17 % | |
Potassium 1700.8mg | 45 % | |
Total Carbohydrate 270g | 79 % | |
Dietary Fiber 12.7g | 51 % | |
Sugars, other 257.3g | ||
Protein 87.4g | 125 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4459
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