Cheddar Rice Casserole with Tomato Chutney

Health score
5%
Cheddar Rice Casserole with Tomato Chutney
45 min.
6
291kcal

Suggestions


Indulge in the comforting flavors of our Cheddar Rice Casserole with Tomato Chutney, a delightful dish that brings warmth and satisfaction to any meal. Perfectly suited for lunch, dinner, or as a side dish, this casserole is a versatile addition to your culinary repertoire. With a preparation time of just 45 minutes, you can easily whip up this delicious recipe, making it ideal for busy weeknights or casual gatherings with friends and family.

The star of this dish is the combination of creamy cheddar and Parmesan cheeses, which meld beautifully with the fluffy basmati rice, creating a rich and savory base. The addition of sautéed garlic and green onions adds a burst of flavor, while the tangy tomato chutney at the bottom provides a delightful contrast that elevates the entire dish. Each bite is a harmonious blend of textures and tastes, making it a crowd-pleaser for both kids and adults alike.

Not only is this casserole delicious, but it also offers a balanced caloric breakdown, with a satisfying mix of protein, fats, and carbohydrates. Whether you're serving it as a main course or a side, this Cheddar Rice Casserole with Tomato Chutney is sure to impress and leave everyone asking for seconds. So gather your ingredients, preheat your oven, and get ready to enjoy a comforting meal that will warm your heart and delight your taste buds!

Ingredients

  • cup rice uncooked
  • 0.3 teaspoon pepper black freshly ground
  • 1.5 teaspoons butter 
  • ounces extrasharp cheddar cheese shredded
  • large eggs lightly beaten
  • tablespoon flour all-purpose
  •  garlic cloves minced
  • 0.5 cup green onions chopped
  • 2.3 cups milk 1% low-fat
  • ounces parmesan cheese fresh grated
  • 0.8 teaspoon salt 
  • 0.7 cup tomato chutney 
  • cups water 

Equipment

  • frying pan
  • sauce pan
  • oven
  • baking pan
  • aluminum foil

Directions

  1. Bring water and rice to a boil in a medium saucepan; cover. Reduce heat, and simmer 20 minutes or until liquid is absorbed. Cool slightly.
  2. Melt butter in a nonstick skillet over medium-high heat.
  3. Add onions and garlic; saut 2 minutes.
  4. Combine rice, onion mixture, milk, and the next 5 ingredients (through eggs), stirring well.
  5. Spread chutney in the bottom of an 11 x 7-inch baking dish coated with cooking spray. Carefully spoon rice mixture over chutney. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
  6. Preheat oven to 35
  7. Remove casserole from refrigerator; uncover and let stand at room temperature 15 minutes.
  8. Sprinkle with Parmesan. Cover and bake at 350 for 30 minutes. Uncover and bake an additional 30 minutes or until set.
  9. Let stand 5 minutes before serving.

Nutrition Facts

Calories291kcal
Protein20.16%
Fat34.31%
Carbs45.53%

Properties

Glycemic Index
62.03
Glycemic Load
16.15
Inflammation Score
-5
Nutrition Score
12.227391346641%

Flavonoids

Naringenin
0.11mg
Kaempferol
0.13mg
Myricetin
0.05mg
Quercetin
1.01mg

Nutrients percent of daily need

Calories:290.91kcal
14.55%
Fat:10.97g
16.88%
Saturated Fat:6.01g
37.54%
Carbohydrates:32.77g
10.92%
Net Carbohydrates:31.87g
11.59%
Sugar:5.26g
5.84%
Cholesterol:89.71mg
29.9%
Sodium:608.94mg
26.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.51g
29.03%
Calcium:355.35mg
35.54%
Phosphorus:301.25mg
30.12%
Selenium:18.47µg
26.39%
Manganese:0.42mg
21.16%
Vitamin B2:0.33mg
19.25%
Vitamin K:19.48µg
18.55%
Vitamin B12:0.95µg
15.9%
Vitamin A:732.11IU
14.64%
Zinc:1.81mg
12.06%
Vitamin B5:1.03mg
10.27%
Vitamin D:1.44µg
9.59%
Vitamin B6:0.19mg
9.41%
Magnesium:33.41mg
8.35%
Potassium:289.84mg
8.28%
Vitamin B1:0.11mg
7.34%
Folate:25.91µg
6.48%
Copper:0.13mg
6.27%
Vitamin C:4.3mg
5.22%
Iron:0.9mg
5%
Vitamin B3:0.87mg
4.33%
Fiber:0.9g
3.61%
Vitamin E:0.52mg
3.47%
Source:My Recipes