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rice casserole

Susan’s Baked Rice

This recipe was featured in Paula Deen’s first cookbook. In our opinion, it should be featured in all cookbooks everywhere. This rice is so easy, inexpensive and oh so good. This recipe is what we call an, “Ole Trusty”,because we have made it, it was good, so we will make it again. We were actually raised on this rice, Mama made this for every holiday get together.

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Get some love-
1 large onion, chopped
1 large bell pepper, chopped
1 stick butter
4-6 chicken bouillon cubes
1 cup uncooked white rice
2 cups water
Ground black pepper

Show some love-
You are definitely showing some love with this recipe. This rice dish may seem simple, but this dish is a taste of tradition in our world. You are going to preheat oven to 350 degrees. While the oven is preheating, simply sauté onions and bell pepper in butter and add the essential seasoning, the bouillon cubes. Stir until the bouillons have disappeared. Combine the rice and water and add to the goodness of that butter mixture. Pour into a 13×9 baking dish. Sprinkle with the black pepper, cover with aluminum foil and bake for 1 hour or until rice is tender and all liquid has been absorbed. You better get back Jack, this is going to be some kind of good eating right here.

Crawfish and Shrimp Casserole

This casserole is so creamy and yummy.
Shrimp and Crawfish
Casserole

Ingredients:
8 oz. cream cheese
1 stick real butter
2 tablespoons butter
1 pound fresh peeled Louisiana crawfish tails
1 pound peeled shrimp
1 cup white onion, chopped
1/2 cup celery, chopped
1 green bell pepper, chopped
1/3 cup cream of mushroom soup
1/3 cup cream of shrimp soup
3 cups cooked white rice
½ teaspoon Cajun Seasoning
1 teaspoon of Louisiana hot sauce
1/2 teaspoon white pepper
1 1/2 cups Velveeta cheese, grated
1 cup fried onion rings, from a can
2 tablespoons butter

Instructions:
Use a double broiler to melt the 1 stick of butter. Add the cream cheese. In a separate skillet, melt the 2 tablespoons of butter and add the onions, celery and bell peppers to the pan and cook for 5 minutes. Add cream of celery and cream of shrimp. Fold in shrimp and crawfish. Cook for a few minutes. Combine rice and the cream cheese mixture to the shrimp, crawfish and vegetables, stir well. Pour into a greased 9x13x2 casserole dish. Top with the Velveeta and onion rings and drizzle with the 2 tablespoons of butter.
Bake at 350 degrees for 30 minutes.

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