Leftover Rice Casserole
This leftover rice casserole is perfect to repurpose cooked rice left in the fridge. It's creamy, cheesy, full of vegetables, and so delicious!
Servings: 6
Calories: 679kcal
Ingredients
For the cream
- 8 oz cream cheese (225 grams)
- 7 oz milk (200 ml)
- 1 egg
- 1 egg yolk
- ½ teaspoon mustard (dijon or regular)
- salt and pepper to taste
To combine with the rice
- 5 cups cooked rice
- 7 oz shredded Mozzarella cheese (200 grams)
- 4 oz ham (cut into strips) (100 grams)
- 7 oz canned corn (200 grams)
- 1 carrot, shredded
- 1 tomato, diced
- ¼ cup chopped parsley
Topping
- 4 oz Mozzarella cheese (100 grams)
- oregano, to taste
Instructions
- Place the cream cheese in a microwave-safe bowl and heat it for about 30 seconds, or until easy to stir. Stir it until creamy.
- Add the milk, egg, egg yolk, mustard, salt, and pepper. Mix everything until the mixture is homogeneous.
- In a separate bowl, add cooked rice. Then add cheese, ham, vegetables, and parsley. Stir everything.
- Add the prepared cream to the rice mixture and stir until all the rice is coated.
- Transfer the rice mixture to a 13"x9" (32x22cm) greased baking dish and cover it with cheese and oregano. Bake it at 350ºF (180ºC) for about 20 minutes, or until the food is hot and the cheese is melted.
Notes
- You could add more mustard if you would like to have a more pronounced mustard flavor in this dish.
Nutrition
Calories: 679kcal