Comfort Casserole

I’m calling this comfort casserole because it’s not healthy in the slightest, and there are too many ingredients for the name. I don’t want to call it chicken rice soup veggies cheese casserole.

When I was pregnant, I may have stocked up on a few too many cans of soup. Now that I’ve had the birth, the cans are sitting on shelf, staring at me, wondering where that pregnancy craving went.

So I thought to myself, we use condensed soups in casseroles all the time, why not the ready to eat kind? Presumably, there’s too much liquid in them, but that’s where the instant rice comes in. You mix it in uncooked, and it soaks up the broth and cooks in the oven! Hooray! 


You will need:

  • 1 1/4 cup instant rice (uncooked), or about 2 1/2 cups cooked rice (white or brown)
  • 2 cans of ready to eat soup (not condensed)
  • 1 cup shredded cheese
  • 1/2 medium onion, diced
  • 2 cooked chicken thighs, cubed, or 2 cans salmon or tuna, drained
  • 2-3 cups cooked veggies (I used cauliflower)
  • Optional: 1/2 cup shredded cheese for top, bacon crumbles, green onions

I mixed everything together in a bowl, then spread it in the baking dish, and baked it for 30 minutes at 350. I then added the cheese on top and baked it another 15. You can taste the rice periodically to make sure it’s done before pulling the casserole out of the oven. Hubby really liked this casserole, which didn’t surprise me because it’s filled with cheese. But, it did trick him into eating a bunch of cauliflower, which he usually hates. Plus I used up those soup cans which made space in my pantry!


March 31, 2014. Tags: , , , . Cooking.

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