Easy Rice Casserole
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While I am taking some time to catch up on assignments for my classes (seems never-ending), there will be a guest post today on the blog. Hope you enjoy the yummy
and easy casserole Kristin is bringing us!
and easy casserole Kristin is bringing us!
Today’s recipe is a guest post by Kristin, a writer for Marie Callender’s and other ConAgra brands. She resides in Chicago with her Bichon Frise, Joey. When she’s not jogging, binge-watching shows on Netflix or taking a bubble bath, she’s trying new recipes. Her favorite dishes include breakfast sandwiches in the morning, Mediterranean-style wraps for lunch and rice-based dishes (with lots of Cholula) for dinner.
As falls approaches, it’s getting quite chilly in Chicago. But honestly, I never know what Mother Nature has planned for the Midwest; one day it’s hot and the next day it’s freezing! For the chillier nights, I use my oven to warm up the kitchen a bit, as I get cold quickly. I am definitely not looking forward to Chicago’s winter! Why not kill two birds with one stone and get warm while I bake? I love baking rice casseroles in the fall— it’s a favorite among friends and family! The magic behind casseroles is that you can throw in your choice of vegetables and call it a day.
Ingredients:
- Cooking spray
- 1 can (14.75 oz.) Marie Callender’s® Chicken Pot Pie Style Soup
- 1 cup 2% milk
- 1 large egg
- 1-1/4 cups instant white rice, uncooked
- 1 can (14.5 oz.) green beans, drained
- 1 tsp. dried thyme leaves
- ½ cup peppers, diced
- ½ cup onions, chopped
- 3/4 cup shredded Cheddar cheese
- 10 crackers, crushed
Directions:
- Preheat your oven to 375°F. Spray an 8×8-inch baking pan with cooking spray and set aside.
- Mix chicken pot pie soup and 2% milk in medium bowl. Add eggs.
- After draining green beans, cut in halves.
- Stir in rice, green beans, thyme leaves, diced onions, chopped onions and Cheddar cheese. Continue mixing until rice is completely covered.
- Pour mixture in baking pan. Place in oven and bake for 20 minutes.
- Remove baking pan and evenly sprinkle crushed crackers. Bake for an additional five minutes. Enjoy!
Hope you enjoy this rice casserole for fall. I recommend baking biscuits with it, too!
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