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Dinner plate with a rice based casserole with asparagus and cheddar cheese with a grilled pork chop slightly blurred in the background.

Asparagus and Rice Casserole

Asparagus and Rice Casserole

A creamy rice casserole made with asparagus, sour cream, onions, and cheese.
 Michigan Harvest of the Month™
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Main Dishes, Sides
Cuisine American
Servings 4 Servings

Ingredients
  

  • 2 bunches fresh asparagus, chopped into 2-inch pieces
  • 2 cups rice, cooked
  • ⅓ cup low-fat sour cream
  • ⅔ cup skim milk
  • salt, to taste
  • pepper, to taste
  • ½ teaspoon garlic powder
  • 1 tablespoon onion, minced or chopped (optional)
  • 8 ounces shredded cheddar cheese
  • cooking spray

Instructions
 

  • Preheat oven to 350 F. Coat a 9-by-9-inch baking pan with cooking spray.
  •  Fill a large pot with water and bring to a boil.
  • Add asparagus and cook until tender-crisp, about 10 minutes.
  • Combine cooked rice, salt, pepper, garlic powder, sour cream, milk, onion, and half of the cheese in a medium-sized bowl.
  • Spoon half of rice mixture into prepared baking pan. Arrange asparagus on top, and then spread remaining rice mixture over asparagus.
  • Bake for 20 minutes. Sprinkle remaining cheese over top and bake for 5 minutes more.

Notes

Change it Up
  • Using brown rice provides more fiber and nutrients. Allow for additional cooking time.
Prep Tip
  • Instead of boiling, try cooking asparagus in the microwave. Place asparagus in a microwave-safe dish with about an inch of water. Cook on high until tender, about 4 minutes. Drain.

Nutrition

Serving: 1 cupCalories: 282calCarbohydrates: 34gProtein: 20gFat: 6.8gSodium: 386mgFiber: 2.3g
Keyword Casserole, Comfort Food, Freezer Meals, Potluck, Vegetarian