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Rice, Salami and Cheese Casserole

Rice, Salami And Cheese Casserole

Hide your bathroom scales if you decide to make this one – it’s loaded with cheese, salami and eggs, but it’s oh so worth it. Just make sure to invite a lot of people over. Even after serving it to my Italian chit-chat group (and there were 16 of us at the table that day), I still had enough left over to share with two different neighbors, and for my own dinner. The recipe comes from my friend Milena, who hails from La Spezia, and who is part of that Italian chit-chat group. You can make it without the meat if you choose, but the salami gives it a nice, spicy accent. I used a mixture of a basic Genoa-type salami, and one that was coated with black pepper. You could skip the salami and use cubed ham instead if you prefer.

Here is the pile of cheeses that went into it – mozzarella, pecorino and parmesan. Milena’s original recipe also called for cheddar cheese, but I don’t think it needs it, so I left it out.

You mix the rice, cheeses and salami with some beaten eggs and milk and press it into a casserole.

Then poke holes all around the casserole and pour in more of the eggs and milk mixture.

Sprinkle some bread crumbs and paprika on top and bake for about 45 minutes.

It’s hard not to keep eating it, but with bathing suit season right around the corner, I had to control myself.

But not for long. Guess what was mid-morning snack the next day?

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Rice, Salami and Cheese Casserole
Cook time: 
Total time: 
Serves: 12-16 servings
  • 3 cups rice (I used arborio but long grain white rice is fine.)
  • 7 cups water
  • 1 teaspoon salt
  • 1 stick of unsalted butter (8 tablespoons)
  • 4 eggs
  • ½ lb. diced Genoa salami
  • ½ lb. cubed or shredded mozzarella cheese
  • 1 cup grated cheese (I used a mixture of parmesan and pecorino)
  • 2 cups milk
  1. Cook rice in water and salt.
  2. Add the butter and mix well.
  3. Add the cheeses and salami and mix well.
  4. Beat the eggs and milk, and add half to the cooked rice mixture.
  5. Put the rice mixture into a greased, ovenproof casserole. (mine was 9½ inches by 12 inches)
  6. With a fork, poke holes on the top and pour the rest of the milk-egg mixture over the rice.
  7. Sprinkle with bread crumbs and paprika.
  8. Bake at 350 degrees, covered for 45 minutes.
  9. Let it rest for five minutes before serving.
This Post Has 9 Comments
  1. Linda, I love your casserole dish. Now, about that scale, I took out the batteries ages ago so no worries there. A lovely yummy comfy looking Rice, Salami and Cheese dish. I think I’d find it hard to stop eating that one.

  2. This sounds wonderful, total comfort food, and I bet it would be perfect for a brunch. I imagine that the arborio rice lent a lovely creaminess to the dish.

    I love hearing that you are still active in your chit-chat group. That must be so much fun.

  3. I am making this tonight and I have one question. Do you cook this rice like you cook minute rice? Boil water pour in rice and let it sit until liquid is absorbed or boil water add rice and let it cook until done. Thanks

    1. I never cook minute rice, but I cook this rice like you would cook regular long or short grain rice. Two parts water to one part rice. Let it come to boil uncovered. Then lower heat to a simmer. Put on lid and let slowly cook about 20 minutes or until all liquid us absorbed and rice is cooked. Sorry for late reply but I’ve been out of town

  4. A very big hit here tonight — but way too much of it. I’ll be giving some thought to halving the recipe. Also, I’ll experiment with freezing a section & see how that goes. Love Ciao Chow & look forward to each post. Auguri! /m/

    1. Yes, it makes enough for a crowd. Let me know how freezing it works out. Thanks for the nice comment

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