Cheese-Rice Casserole(Like A Souffle)
A light, cheesy rice casserole with a soufflé-like texture, perfect for brunch or family dinners. Fluffy, flavorful, and easy to customize with toppings or sauces.
Ingredients
Instructions
- Melt oleo over medium heat.
- Add flour and salt; stir until smooth and cook for 3 minutes.
- Remove from heat and gradually add milk, stirring constantly until thickened.
- Add grated Cheddar cheese and stir until melted.
- Beat egg yolks until thick.
- Add 1/8 cup of the sauce to the yolks and mix.
- Gently fold the egg whites, beaten until stiff, into the sauce.
- Add cooked rice and combine gently.
- Pour mixture into a 1-quart casserole.
- Bake over hot water at 325°F for 1 hour.
Tips & Substitutions
For a creamier texture, consider using a blend of cheeses such as Gruyère or Monterey Jack alongside the Cheddar. If you want to incorporate more flavor, sauté some chopped onions or garlic in the oleo before adding the flour. This dish can also be adapted for vegetarian recipes by ensuring all ingredients are meat-free.
Serving Suggestions
Serve the cheese-rice casserole warm, garnished with fresh herbs like parsley or chives for a pop of color. It pairs beautifully with a side salad or steamed vegetables for a complete meal. For a comforting addition, consider serving it alongside a creamy soup, or enjoy it as a delightful main course on its own.
Storage & Reheating
Leftover cheese-rice casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave it in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese-Rice Casserole(Like A Souffle) contains roughly 320 calories, with 8g protein, 57g carbohydrates, and 7g fat. It is a good source of iron (17% of the Daily Value), protein (16% of the Daily Value), and calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 2240mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice in this casserole?
Yes, you can substitute brown rice for white rice. Just keep in mind that brown rice takes longer to cook, so make sure it's fully cooked before adding it to the casserole. The nuttier flavor of brown rice can also add a nice depth to the dish.
What can I do if my casserole doesn't rise?
If the casserole doesn't rise, it may be due to the egg whites not being beaten stiff enough or not being folded in gently. Ensure that the egg whites hold stiff peaks before folding them in, and do so gently to maintain the airiness required for a soufflé-like texture.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the point of baking, then cover it tightly and refrigerate. When you're ready to bake, allow it to come to room temperature for about 30 minutes before placing it in the oven. This way, you can enjoy a freshly baked dish without the last-minute hassle.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).