Nutritional Info

Nutrition Facts

Serving Size 1 (249g)

Calories 450
Calories from Fat 88 (20%)
Amount Per Serving %DIV
Total Fat 9.8g 15%
Saturated Fat 4.2g 21%
Monounsaturated Fat 3.5g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 65.1mg 22%
Sodium 413.4mg 18%
Potassium 365.6mg 8%
Total Carbohydrate 55g 18%
Dietary Fiber 3.4g 14%
Sugars 14.2g
Protein 22.2g 45%

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Recipe Description
Sour cream is the surprise ingredient in this creamy and cheesy casserole dish. It lends a tangy flavor to the artichoke hearts that will tantalize your taste buds.
Prep time
20 min
Cook time
40 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
12 Ounce(oz)  fast cooking long grain and wild rice mix
2 Cup(c)  water
1 Tablespoon(T)  margarine
2 Cup(c)  monterey jack cheese, shredded
2 Tablespoon(T)  unseasoned dry bread crumbs
1   large tomato, seeded and chopped, reserving 1/4 cup for garnish
14 Ounce(oz)  artichoke hearts, drained and quartered
1/2 Cup(c)  mayonnaise
1/2 Cup(c)  sour cream
2   green onions, thinly sliced
3 Tablespoon(T)  fresh parsley, chopped


Heat oven to 350 degrees F. In 2 quart saucepan, combine rice, seasoning packet, water and margarine. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 5 minutes or until water is absorbed. Spread cooked rice in bottom of ungreased 8 inch square (2 quart) baking dish or 1 1/2 quart casserole. Sprinkle with 1/2 the cheese. Sprinkle bread crumbs over cheese, then top with tomato and artichokes. In small bowl, combine mayonnaise, sour cream, green onions and 1 tablespoon of the parsley. Spoon evenly over artichokes. Top with remaining cheese. Bake at 350 degrees F for 25 to 35 minutes, or until casserole is thoroughly heated and cheese is melted and bubbly. Garnish with remaining 2 tablespoons parsley and reserved tomato.

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