Puffed Cheddar Rice Casserole
My husband Darryl loves cheese…..he loves cheese more than he loves me and our children. So when I saw this, I had to make it for him. Lucky for me, both of our children are following his love of cheese, so I knew this would make a great family fresh meal.
Both girls loved to dip this casserole in ketchup ( but really.. what don’t they love to dip in ketchup). The recipe was pretty easy and had a light airy taste. I think this would make a great lunch with a salad, or served as a side with dinner.
My family gave this a 4 out of 5 on the yummy meter 🙂
How to make Puffed Cheddar Rice Casserole
INGREDIENTS YOU WILL NEED:
- unsalted butter
- all-purpose flour
- cup milk
- shredded sharp cheddar
- large eggs, separated, plus 1 large egg white
- salt
- paprika
- cooked white rice
- cream of tartar
- Preheat oven to 350. Butter a 3 quart round souffle or other baking dish.
- In a saucepan, over medium heat, melt butter. Whisk in flour until smooth.
- Whisking constantly, slowly pour in milk and cook until think and bubbling, about 3 minutes.
- Reduce heat to low and stir in cheese until melted; remove from heat.
- In a bowl, stir together egg yokes, salt and 1 tsp paprika.
- Stir in cheese sauce and rice.
- In another bowl, with a mixer on high speed, beat egg whites with cream of tartar until stuff but still glossy.
- Stir 1/4 of beaten egg whites in to the rice mixture to lighten, then gently fold in remaining egg whites.
- Spoon into prepared dish and dust with remaining 1/4 tsp paprika. 10. Bake until puffy, golden drown and just set in center, 45 min to 50 mins.
Enjoy!
Puffed Cheddar Rice Casserole
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Ingredients
- 2 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 3/4 cup milk
- 1.5 cups shredded sharp cheddar
- 4 large eggs separated, plus 1 large egg white
- 1/4 tsp salt
- 1 & 1/4 tsp paprika
- 1.5 cups cooked white rice
- 1/4 tsp cream of tartar not pictured! oops
Instructions
- Preheat oven to 350. Butter a 3 quart round souffle or other baking dish.
- In a saucepan, over medium heat, melt butter. Whisk in flour until smooth.
- Whisking constantly, slowly pour in milk and cook until think and bubbling, about 3 minutes.
- Reduce heat to low and stir in cheese until melted; remove from heat.
- In a bowl, stir together egg yokes, salt and 1 tsp paprika.
- Stir in cheese sauce and rice.
- In another bowl, with a mixer on high speed, beat egg whites with cream of tartar until stuff but still glossy.
- Stir 1/4 of beaten egg whites in to the rice mixture to lighten, then gently fold in remaining egg whites.
- Bake until puffy, golden drown and just set in center, 45 min to 50 mins.
- Enjoy!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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