Puffed Cheddar-Rice Casserole

Puffed Cheddar-Rice CasseroleRecipe
Photo: Ryan Benyi
Serves 6

Cost per Serving:



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2 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup milk
1 1/2 cups shredded sharp Cheddar
4 large eggs, separated, plus 1 large egg white
1/4 teaspoon salt
1 1/4 teaspoons paprika
1 1/2 cups cooked white rice
1/4 teaspoon cream of tartar


Prep: 15 Minutes
Bake: 50 Minutes

1. Preheat oven to 350ºF. Butter a 3-quart round soufflé or other baking dish.

2. In a saucepan over medium heat, melt butter. Whisk in flour until smooth. Whisking constantly, slowly pour in milk and cook until thick and bubbling, about 3 minutes. Reduce heat to low and stir in cheese until melted; remove from heat.

3. In a bowl, stir together egg yolks, salt and 1 tsp. paprika. Whisk in cheese sauce and rice. In another bowl, with an electric mixer on high speed, beat egg whites with cream of tartar until stiff but still glossy. Stir 1/4 of beaten egg whites into rice mixture to lighten, then gently fold in remaining egg whites. Spoon into prepared dish and dust with remaining 1/4 tsp. paprika. Bake until puffy, golden brown and just set in center, 45 to 50 minutes. Serve immediately.

Created date

January 2011

Nutritional Information

Calories 282
Fat 17 g
Satfat 9 g
Protein 14 g
Carbohydrate 17 g
Fiber 0.0 g
Cholesterol 186 mg
Sodium 360 mg