Kittencal's Easy Creamy Rice Bake (Broccoli Or Celery Variations)
Recipe: #10449
September 03, 2013
Categories: Casseroles, Snacks, Rice, White Rice, One-Pot Meal Christmas, Sunday Dinner, Oven Bake, Gluten-Free, Vegetarian, Vegetarian Dinner, more
"I've had this recipe for years and have made it a ton of times, it's delicious and easy, just mix everything in one bowl then bake. I've listed some flavor variations, the one listed here is for mushroom. If you want to make this into a main meal you could add in some cooked cubed chicken and/or frozen thawed peas or cooked spinach, just make sure you hand-squeeze out all the moisture from the spinach before adding to the bowl. You will LOVE this!"
Ingredients
Nutritional
- Serving Size: 1 (269.5 g)
- Calories 384.1
- Total Fat - 16.5 g
- Saturated Fat - 7.9 g
- Cholesterol - 53.3 mg
- Sodium - 983.8 mg
- Total Carbohydrate - 49.7 g
- Dietary Fiber - 3 g
- Sugars - 15.8 g
- Protein - 8.7 g
- Calcium - 203.3 mg
- Iron - 2 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Butter/grease an 11 x 7-inch baking pan (or you could use a 9 x 9-inch)
Step 3
In a large bowl whisk the condensed soup with the milk and next 3 ingredients; mix with a whisk until smooth. Mix in all remaining ingredients.
Step 4
Transfer to baking pan. Cover with foil. Bake 30 minutes.
Step 5
Uncover and continue baking for 10-15 or until rice is soft (the rice will soften even more when removed from the oven).
FOR CREAMY BROCCOLI RICE: substitute cream of broccoli soup for the mushroom soup, add in some steamed broccoli florets.
FOR CREAMY CELERY RICE: substitute cream of celery soup for the mushroom soup.
Tips
No special items needed.