Puffed Cheddar Rice Casserole
This Puffed Cheddar Rice Casserole has a light airy taste. I think this would make a great lunch with a salad, or served as a side with dinner.
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Breakfast
Cuisine: casserole
Keyword: Puffed Cheddar Rice Casserole
Servings: 6
Calories: 273kcal
- 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
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!
Calories: 273kcal | Carbohydrates: 16g | Protein: 13g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 152mg | Sodium: 328mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 607IU | Calcium: 259mg | Iron: 1mg