Cheese and Rice Casserole

I whip up this cheese and rice casserole whenever I’m in the mood for something comforting and familiar. It’s got no fancy ingredients or complicated techniques, just a reliable result. It holds its shape well, doesn’t fall apart on the plate, and has that soft consistency you expect from homemade baking.

This dish is also super convenient because you can make it ahead of time. Prepare it today, pop it in the fridge, and it’s still perfect when you reheat it tomorrow: not dry, rubbery, or tired. Thanks to its simple ingredients and easy preparation, this dish will always have a place in your kid-friendly menu.

Cheese and Rice Casserole

250kcal

5 з 1 голосувати

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Prep 30 minutes mins

Cook 1 hour hr

Total 1 hour hr 30 minutes mins

This cheese and rice casserole is a soft, hearty, and consistently delicious dish perfect for breakfast or a light dinner. It's simple to prepare and maintains its texture even the next day.

Servings 4

Course Pastry

Cuisine Ukrainian

Ingredients

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Main Ingredients

• ▢ 400 g Cheese Use fresh, soft cheese.
• ▢ 1 cup Rice Preferably cooked to al dente.
• ▢ 3 pcs Eggs To bind the ingredients.

Seasonings

• ▢ 100 g Sugar Add to taste.
• ▢ 1 tsp Salt Add to taste.
• ▢ 1 packet Vanilla Sugar For aroma.
• ▢ for greasing Oil For baking.

Equipment

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  Духовка
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  Миска
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  Віночок
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  Форма для запікання
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  Лопатка

Method

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Preparing the Base

1. Cook the rice until it's almost done and set aside.
2. In a large bowl, mix together the cheese, eggs, sugar, and vanilla sugar until smooth.
3. Add the cooked rice to the cheese mixture and combine thoroughly.

Preparation

1. Preheat the oven to 180°C and grease the baking dish with oil.

Baking

1. Pour the mixture into the prepared dish and bake for 40-50 minutes until golden brown.

Serving

1. Remove the casserole from the oven and let it cool before serving.
   

Nutrition

Calories250kcalCarbohydrates30gProtein12gFat9g

Notes

It's best to use medium-fat cheese that's not too wet. If the cheese is too runny, the casserole will be dense and 'heavy'.

Cook the rice properly—soft but not mushy. Overcooked rice makes the texture heavy and loses its softness.

I always let the mixture sit for 10–15 minutes before baking. This allows any flour or semolina (if in the recipe) to absorb moisture, creating a more even structure.

The oven temperature matters too. Too much heat will quickly brown the top but leave the inside undercooked. It's better to bake it gently and let it cook through.

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For me, this casserole is a go-to option that always saves the day. It’s perfect for mornings when you don’t feel like frying pancakes and for evenings when you need something light yet satisfying.

I love that it can be enjoyed in various ways: with yogurt, sour cream, berries, or just on its own. It never gets boring or tiresome, which is a rarity for sweet dishes.

To make a delicious and perfect cheese casserole with rice, it’s essential to know the basic techniques and key tips for working with cottage cheese. You can find detailed advice on preparing the ideal cheese casserole, selecting ingredients, proportions, and baking methods in the excellent article How to Make the Perfect Cheese Casserole: Basic Techniques. This article will help you enhance the recipe and achieve an even more tender and aromatic casserole.

Dishes like these keep the kitchen in shape. They don’t require inspiration, a special mood, or a particular occasion. Just having them in your repertoire is already a win.

The cheese casserole with rice may not create a wow effect, but it never disappoints. It’s been made for years not because it’s trendy, but because it works. And that’s more than enough.