Ingredients
Equipment
Method
- Preheat oven to 350°F.
- Lightly spray a 9 x 13 inch baking dish with cooking spray.
- Cook rice according to package directions substituting one cup of coconut milk for one cup of water.
- Combine cooked rice and remaining ingredients (including the rest of the can of coconut milk) except for the chow mein noodles and half of the shredded cheese in the prepared dish.
- Bake the casserole for 30 minutes. Remove the casserole from the oven and sprinkle with remaining cheese and chow mein noodles. Return the casserole to the oven and bake for an additional 8-10 minutes or until cheese is melted.
- Serve immediately.
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Tip 2: You can freeze the casserole before baking. Just cover it tightly with foil. When ready to bake, thaw in the fridge overnight and then bake as directed.
- Tip 3: This casserole pairs well with a crisp green salad or grilled vegetables to balance the dish’s richness.
- Tip 4: Consider adding other vegetables such as peas or diced bell peppers for added nutrition and color.
- Tip 5: For an extra kick, add some crushed red pepper flakes or a splash of soy sauce in the mixture before baking.