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Easy Rice and Cheese Casserole



Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

60 minutes


8 servings


4  slices  white bread, crusts removed

2  cups  milk

3  cups  cooked H-E-B Long Grain Rice (1 cup raw rice)

3  cups  H-E-B Shredded Cheddar cheese (12-ounce package)

3  eggs, beaten

1  can  (4 oz) diced pimentos or green chilies, or some of each

1  teaspoon  salt

1/2  teaspoon  pepper


Preheat oven to 350°F. Butter an 8 x 8-inch baking dish or 2-quart casserole.

Mix bread and milk in large bowl. Let soak 5 minutes.

Tear up bread with a fork into small pieces. Add cooked rice, cheese, eggs, pimentos or green chilies, salt and pepper to milk and bread.

Stir well, then pour into baking dish. NOTE: May be made ahead of time to this point and refrigerated up to 24 hours. Add 10 minutes to bake time if refrigerated.

Bake 1 hour or until center does not juggle. Serve immediately.
Nutritional Information
No Nutritional Information Available

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