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.
Servings: 6
Calories: 273kcal
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
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