Baked Cheesy Rice Casserole Recipe
Fusion cuisine · 800 calories
About this recipe
A hearty and gluten-free vegetarian dinner featuring layers of cheesy rice, jalapenos, and chili peppers, baked to perfection for a comforting meal.
Ingredients
- 100 g Milky Mist Cooking Unsalted Butter
- 100 g Sambar Onion Peeled
- 200 g Milky Mist Paneer
- 100 g Fresh Green Jalapeno
- 500 G Kinwaaquinoa
- 200 g D'Lecta 100% Cheddar Cheese Slices
- 16 g Orika Oregano
- 250 g Organically Grown Green Capsicum
- 200 g D'Lecta 100% Cheddar Cheese Block
- 200 g Cheddar Cheese
- 200 g Cheddar Cheese Slices
- 140 g Mozzarella Cheese Shredded
- 50 g Black Pepper
Instructions
- 1. Preheat your oven to 375°F (190°C) and grease a large casserole dish.
- 2. In a skillet, melt 3 tablespoons of butter over medium heat. Add 1/2 cup of finely chopped onion and sauté until light brown, about 5 minutes.
- 3. In a large mixing bowl, combine 4 cups of cooked quinoa, the sautéed onions, 1/2 pound of cottage cheese, 1/2 pound of shredded cheddar cheese, 1 finely chopped jalapeno pepper, and 1 teaspoon of oregano. Mix well.
- 4. In the greased casserole dish, layer the quinoa mixture alternately with strips of 1 green capsicum, creating 4 layers in total.
- 5. Cover the casserole with foil and bake in the preheated oven for 25 minutes.
- 6. Remove the foil and sprinkle 1/2 cup of grated cheddar cheese on top. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- 7. Let the casserole rest for 5 minutes before serving. Enjoy your gluten-free, vegetarian dinner!