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Artichoke Cheese 'n Rice Casserole - 13 points

Artichoke Cheese 'n Rice Casserole - 13 points is a volume 5-02 feb. 2002 recipe made with Water, Butter Or Margarine, Monterey Jack Cheese, Dry Bread Crumbs, and Tomatoes Reserving. Serves 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 cup
• 1 tbsp
• 8 oz
• 2 tbsp
• 1
• 1
• 1/2 cup
• 1/2 cup
• 2
• 3 tbsp

Method (preview)

1. 1

   Heat oven to 350 F. In a 2 quart saucepan, combine, rice, seasoning packet, water and margarine.

2. 2

   Bring to a boil over High heat.

3. 3

   Reduce heat to Low; cover and simmer 5 minutes or until water is absorbed.

4. 4

   Spread cooked rice in bottom of ungreased 8 inch square baking dish or 1 1/2 quart casserole; sprinkle with half of the cheese.

5. 5

   Sprinkle bread crumbs over cheese; top with tomato and artichokes.

6. 6

   In small bowl, combine mayonnaise, sour cream, green onions and 1 tablespoon of the parsley; spoon evenly over artichokes. Top with remaining cheese.

7. 7

   Bake at 350 F. for 25-35 minutes or until casserole is thoroughly heated and cheese is melted and bubbly.

8. 8

   Garnish with remaining parsley and reserved tomato.

9. 9

   Serving Ideas: Serve this rich meatless casserole with a green salad or fresh fruit for a lovely lunch or brunch.

10. 10

    Tip: *Recipe can be prepared ahead of time to this point. Cover and refrigerate several hours or overnight. Uncover, bake at 350

11. 11

    Bobbie's Note: To reduce the calories, Fat-Free mayonnaise and sour cream and Low-Fat cheese can be used.

12. 12

    All Nutritional amounts are based on full-fat ingredients.

13. 13

    Contributed to the FareShare Gazette by Bobbie; 4 February, 2002. www.fareshare.net