Ingredients
Scale
- 1 1/2 cups cooked rice brown or white
- 2 cups shredded cabbage (bagged coleslaw)
- 4 ounces mushrooms sliced and chopped
- 6 ounces Tilapia Fillets in Teriyaki Sesame Sauce (2 pouches)
- 1/3 cup whipping cream (or half and half)
- 1/2 cup prepared teriyaki sauce divided
- 1 tablespoon sesame seeds
- 2 tablespoons sliced almonds
- 4 green onions sliced thin
Instructions
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Preheat oven to 375 degrees F. Spray an 8″ square baking dish with cooking spray.
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Stir together rice, cabbage, mushrooms, tilapia, half and half, and 1/3 cup teriyaki sauce.
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Spread mixture evenly into prepared baking dish. Bake uncovered in preheated oven for 15 minutes.
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Carefully remove casserole from oven, and stir rice mixture together. Drizzle remaining teriyaki sauce on top. Sprinkle with sesame seeds, almonds, and green onions.
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Return casserole to the oven and bake an additional 15 minutes or until casserole is hot and bubbly and almonds are lightly browned. Serve immediately.
Notes
- I use steam-in-bag frozen rice in this recipe, which I cook according to the package instructions. You could also use leftover rice or cook rice just for this dish.
- If you can’t find the seasoned tilapia, use pouches of Chicken of the Sea salmon or tuna, and stir in 1/2 cup teriyaki sauce plus more to drizzle on top.
- Prep Time: 5
- Cook Time: 30