Funeral casserole recipe without potatoes
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Ingredients:
1 onion, diced
1 green pepper, diced
2 cups uncooked long grain rice
4 cups chicken broth
2 (10.75 ounce) cans condensed cream of chicken soup
1 (14.5 ounce) can diced tomatoes, undrained
1 (4 ounce can diced green chilies, undrained)
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
1/2 cup chopped green onions
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
In a large saucepan, saute onion and green pepper in butter until softened. Add rice, and saute for 2 minutes longer. Stir in chicken broth, cream of chicken soup, diced tomatoes with juice, green chilies, chili powder, garlic powder, salt, and black pepper. Pour into the prepared dish.
Bake for 30 minutes. Sprinkle with shredded cheese and chopped green onion, and bake for an additional 10 minutes, or until cheese is melted and bubbly.
This casserole is great for a potluck or funeral because it is hearty and can feed a lot of people without breaking the bank. This dish can be made ahead of time and reheated when needed. To make ahead, simply assemble the casserole as directed and refrigerate for up to 24 hours before baking. When you are ready to bake, remove the casserole from the fridge and let it come to room temperature while the oven preheats. Bake as directed
