Instant rice instead of regular in a casserole recipe
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If you want to make a delicious and hearty casserole, but don’t want to spend all day cooking, then you need to try this recipe! Made with instant rice, it comes together in a snap, and is sure to please the whole family.
To make this casserole, you will need:
1 cup of uncooked instant rice
1 can of condensed cream of chicken soup
1 can of water
1 package of frozen mixed vegetables
1/2 teaspoon of dried thyme
1/4 teaspoon of black pepper
1/2 cup of shredded cheddar cheese
Instructions:
Preheat oven to 350 degrees F.
In a large bowl, combine the uncooked rice, soup, water, vegetables, thyme and pepper.
Pour into a greased 2-quart casserole dish.
Bake for 30 minutes.
Remove from oven and stir in shredded cheese.
Bake for an additional 5-10 minutes, or until cheese is melted and bubbly.
This recipe is so versatile – you can use any type of canned soup, any type of frozen vegetables, and any type of cheese. I like to use a mixture of veggies, like peas, carrots and corn. And for the cheese, I usually use a shredded Mexican blend. But you can really use whatever you have on hand
