Rice Cake and Cheese Casserole
Chef Debbie Lee of is preparing a casserole made from rice cakes, hot dogs and cheddar cheese.


  • 1 pkg Korean Rice Cakes (Ovalettes)
  • 1 pkg Grass Fed Beef Hot Dogs, Diced
  • 1 cup Organic Frozen Peas
  • 1 cup Organic shredded Cheddar Cheese
  • 1 cup Organic Carrots, Small Dice

Ingredients for Cheese Sauce

  • 1 Stick Organic Unsalted Butter, Cut into chunks
  • 1/4 cup Gluten Free Flour
  • 2 cups Organic half & half
  • 1 tbs Smoked Paprika
  • 1tbs Korean Chile Powder, finely ground
  • 1 cup Organic Shredded Cheddar Cheese
  • 1 tbs Olive Oil, non-GMO
  • 1 8oz pkg Organic Cream Cheese
  • Salt & pepper to taste

Ingredients for Garnish

  • ¼ cup chopped Scallions

Lentil Pasta Primavera - Home & Family


1. In a medium saucepan, heat on medium low for a few minutes then add olive oil to coat pan. Add butter & start to melt butter. When butter is almost melted, sprinkling flour evenly & immedialy start to mix to create a roux paste. You may need to lower heat if the roux is browning too quick. Continue to whisk till well incorporated.

2. Add half & half slowly while you continue to wisk, making sure the mixture is not becoming lumpy. Cook on medium-low heat for 3-5 minutes. Add cheddar & cream cheese & continue to wisk. Add spices, salt & pepper to taste & remove from heat once cheese has melted & sauce is thick & velvety

3. In a large bowl combine thawed rice cakes, hot dogs, carrots & peas until well combined. Pour cheese mixture & combine well. Pour into a greased 8x8 baking pan. Top with remaining cheese & lightly cover with foil. Bake in preheated oven at 350 for 30 mins. Remove foil & bake for another 15 mins or until golden brown. Let stand for 10 minutes before serving.

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