Time 4h20m Yield 12 serving(s) Number Of Ingredients 11 Steps:
Melt butter in skillet and saute onion until golden brown. In a large mixing bowl mix all the ingredients together. Transfer to a crockpot at low setting for 4 hours. OR put in a lightly greased 2 quart shallow baking dish in preheated oven at 375 degrees uncovered for about 25 minutes or until bubbly and hot.
- Note: to prepare 4 cups fluffy white rice, bring 2 1/2 cups cold water to boiling in a large saucepan. Add 1 cup converted rice and 1 tsp salt. Cover tightly and cook over low heat until water is absorbed, about 25-35 minutes.
Time 55m Yield 12-15 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Grease bottom of 9" x 13" casserole dish with butter or cooking spray. Melt butter in skillet over medium heat. Saute onions in butter until very soft, stirring constantly. Add garlic during last two minutes of cooking. In large bowl combine cooked rice, onion/garlic/butter mixture, sour cream, cottage cheese, chilis, salt and pepper. Layer half the rice mixture in bottom of casserole dish and top with half of shredded cheese. Repeat with remainder of rice mixture; top with remainder of cheese. (If making ahead of time, cover with plastic wrap after everything is assembled and refrigerate up to a day. Remember to let your dish come to room temperature before you place it in the oven.). Bake for 30 - 40 minutes or until cheese is bubbly.
Time 55m Yield 12 servings Number Of Ingredients 14 Steps:
Preheat the oven to 375 degrees F. Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn’t burn. Cook over low heat, about 3 minutes. Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes. Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.
Time 1h20m Yield 12-16 servings. Number Of Ingredients 16 Steps:
Preheat oven to 350°. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the next 11 ingredients. Add noodles. , Pour into a greased 13x9-in. baking dish. Cover and bake 50 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.
Time 35m Yield 8 servings. Number Of Ingredients 5 Steps:
In a large bowl, combine all ingredients. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through.
Time 1h Number Of Ingredients 9 Steps:
In large skillet, saute onions in butter until limp. Add rice, sour cream, cottage cheese, bay leaf, salt and pepper. Mix together. In a greased 13 x 9-inch pan put a layer of rice, then a layer of chilies, alternately. (Use about a total of 1 1/3 cups cheese in each layer). Repeat, ending with a layer or rice. Bake for 25 minutes in a 375 degrees F oven. Remove from oven and remove and discard bay leaf. Sprinkle remaining 1/3 cup grated cheese over top and return to bake 10 minutes longer.
