Easy Rice A Roni Casserole Recipes

Steps:

• Brown beef in a skillet; drain off grease.
• Place drained beef in a large bowl. Add seasoning packets from rice mix, soup, and water. Whisk until thoroughly blended. Mix in rice and noodles from boxes.
• Place in a greased 9 x 13" glass casserole dish.
• Bake at 350 degrees for 1 hour.
• Remove from oven and stir thoroughly, making sure to scrape the bottom of the casserole, so the rice isn't sticking.
• Return it to the oven and bake 10 minutes more, sprinkling the onions over the top for the last 3 minutes.

Steps:

• Cook Rice-a-Roni as directed on package.
• While this is cooking, put together in a large casserole dish, all the remaining ingredients.
• Add Rice-a-Roni and mix together.
• Bake at 350°F for 30 to 35 minutes.

Steps:

• 1. Prepare Rice-A-Roni with butter and water as directed on package (about 25 minutes cooking time).
• 2. Meanwhile, place chicken or turkey in food processor and grind until crumbly.
• 3. When Rice-a-Roni has reached desired consistency, mix with canned soup and chicken/turkey, then pour into 8- or 9-inch square pan. Top with cheese if desired.
• 4. Bake at 375 degrees for 20-25 minutes.

Steps:

• Preheat oven to 350° F Prepare Rice-A-Roni according to package directions Add soup, sour cream and chicken. Stir to combine Spread rice mixture in a lightly sprayed 9x13 pan. Top rice with fried onions Bake uncovered for 30 minutes.

Steps:

• Brown ground beef with onions and bellpepper. Drain grease.
• In a dutch oven prepare both boxes of rice a roni to box directions.
• When rice mixture comes to a boil, add hamburger with onions and bell pepper to rice, add in cans of corn and cajun seasoning. Bring mixture to a boil and cover. Lower heat and simmer for 20 minutes. Stir often to prevent rice from sticking. When rice is done, add cheese, stir and serve!
• I always add more hot sauce to my plate of food, but I love the twang of hot sauce.

Steps:

• Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
• Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
• Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
• Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
• Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
• Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
• Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
• Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.