Creamy Rice Casserole

By Addie

What if you have leftover rice that is a day or two old? I hate to waste food. It makes me crazy when so many people in the world have so little. In walks Creamy Rice and Veggie Casserole. This not only uses your left over rice, but you can use your left over vegetables and cheese (if you like). I will tell you what I used in my recipe. If you change any of the veggies or cheese, just keep in mind that the flavor will be changed a bit too. If you use those things you love then that should not bother you. Be sure to let me know if you added your own twist to the dish. It would work great to add some chicken to the casserole and make it a one dish "rock the house" meal.

This is a simple recipe that has the taste of a gourmet dish. ENJOY!

Ingredients

• 2 cups of cooked white rice
• 1 cups of vegetables (I used: leeks, carrots, onions, red bell pepper)
• 1 teaspoon minced garlic
• 1 tablespoons olive oil
• 1 1/2 cups of milk
• 1/4 stick of butter
• 1/8 cup of flour
• 4 oz cream cheese, softened
• 1/2 cup of cheddar cheese or
• 1/2 jar of Old English Cheddar Cheese Spread

Preparation

Step 1

Preheat oven to 350.

Prepare your rice or use your left over rice from a previous meal.

Thinly slice and dice your veggies to make 2 cups. Saute the veggies in a saute pan with the olive oil.

In a medium size pot, add butter and melt. Sprinkle flour over butter and whisk for 2 minutes. Add your milk and cook until thick, stir often. Remove from heat and add cheeses. Stir until cheese is well combined.

If you would like to add meat to this dish, go ahead and prepare your meat. Add this to the mixture.

In a large bowl, combine sauce, rice and veggies. Stir well and pour into a baking dish. I used an 8-inch baking dish.

Bake for 25-30 minutes.