Description
A comforting Rice and Asparagus Casserole with earthy asparagus, melting cheese, and rice that hugs every flavor.
Ingredients
Scale
- 1 pound fresh asparagus, cleaned, trimmed, and cut into 1-inch pieces
- 3 cups cooked rice, cooled
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup sour cream
- 3/4 cup milk
- 2 cups (8 ounces) shredded sharp Cheddar cheese, divided
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Blanch asparagus for 1 to 2 minutes in boiling water, then plunge into ice water to keep color and snap; drain well.
- Combine cooked rice, salt, onion powder, cayenne pepper, sour cream, milk, and 1 cup of the shredded Cheddar in a large bowl.
- Fold in the drained asparagus and transfer the mixture to the prepared dish.
- Sprinkle the remaining 1 cup Cheddar evenly over the casserole and cover loosely with foil.
- Bake for 20 minutes covered, then remove the foil and bake an additional 8 to 10 minutes until the cheese is bubbling and golden.
- Let the casserole rest 5 minutes before serving.
Notes
Adjust salt to taste as the cheese adds saltiness; use freshly shredded Cheddar for the best melt and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort fusion
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg