Find out how to make this deliciously cheesy Green Bean and Rice Casserole with dinner this week. Onions, mushrooms, sour cream and chicken broth help give this Green Bean and Rice Casserole its zesty flavor.
What You Need
Original recipe yields 10 servings
1 Tbsp. olive oil
1 onion, chopped
1/2 lb. cremini mushrooms, sliced
1 pouch (3.5 oz.) boil-in-bag long-grain white rice, uncooked
1/2 lb. fresh green beans, cut diagonally into 2-inch lengths
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Let's Make It
Heat oven to 350ºF.
Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 2 min. Stir in mushrooms; cook 3 to 5 min. or until evenly browned, stirring occasionally.
Combine rice, broth, sour cream and 1-1/2 cups cheese in large bowl. Add mushroom mixture; mix well.
Spoon rice mixture into 9-inch-square baking dish sprayed with cooking spray; top with beans and remaining cheese. Cover.
Bake 35 to 40 min. or until casserole is heated through and broth is absorbed, uncovering for the last 5 min.
Prepare using KRAFT 2% Milk Shredded Cheddar Cheese.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.