POTATO AND RICE CASSEROLE RECIPES

Steps:

• Preheat oven to 350°F. In a medium saucepan, bring water to boiling. Stir in sweet potato, rice, and 1/2 teaspoon salt. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed.
• Meanwhile, in a large bowl, combine black beans, soybeans, 1/2 cup of the cheese, the sour cream, chile peppers, green onions, flour, sage, garlic, and 1/2 teaspoon salt. Stir in rice mixture.
• Transfer mixture to an ungreased 2-quart casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 30 minutes or until heated through. If desired, sprinkle each serving with pumpkin seeds.

Steps:

• Preheat your oven to 350 degrees F.
• Prepare a stockpot and transfer your potatoes into it. Pour water into the pot, enough to cover the potatoes.
• Boil the potatoes until tender when poked with a tester, for approximately 30 mins.
• On a saucepot, combine milk, turmeric, and butter. Bring mixture to a boil, or until butter has melted. Set aside.
• Drain the potatoes and discard the water.
• Mash the warm potatoes using a masher or ricer, and transfer to a bowl.
• Add both kinds of cheeses together, and gradually with the milk mixture. Fold until creamy and smooth.
• Season the mashed potatoes to taste with salt and ground black pepper. Adjust accordingly then mix it. Set aside.
• Layer the cooked rice into the bottom of a rectangular baking dish.
• Next, spread the mashed potatoes on top of the rice, enough to cover.
• Finally, sprinkle mozzarella cheese around the baking dish, leaving a space in the middle
• Add the marinara sauce to the middle of the casserole and spread as necessary to cover the middle space.
• Bake the casserole for about 10 to 15 minutes, or until the cheese is golden brown and has melted.
• Serve hot, fresh from the oven, garnished with parsley.