Quick and Easy One-Bowl Cheesy Onion Rice Bake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This dish takes no more than 5 minutes to throw together and when you taste this rice you will eat the whole dish, it is *that* good! you could throw in 2 cups cooked chicken or turkey for a main meal, my family loves spice so I add in some cayenne pepper - because of the high sodium content in the dry soup mix do *not* to add in any extra salt to this, you could add in the complete package of dry soup mix but for my family's taste we found it to be a little too salty - all ingredients may be doubled - this is *delicious* Ingredients:
1 (10 ounce) can cream of chicken soup, undiluted |
1 (10 ounce) can cream of mushroom soup, undiluted |
2 cups water |
1 1/2 cus milk |
1/2 cup melted butter or 1/2 cup margarine |
1 (1 ounce) package dry onion soup mix |
2 cups uncooked instant minute rice |
1 (10 ounce) can sliced mushrooms, well drained (can use 2 cans) |
1 medium onion, finely chopped |
1 small stalk celery, finely diced (optional) |
1 1/2 teaspoons garlic powder |
1 teaspoon fresh ground black pepper (or to taste) |
2 1/2 cups shredded mozzarella cheese, divided |
Directions:
1. Set oven to 350 degrees F.
2. Set oven rack to second-lowest position.
3. Butter a 13 x 9-inch baking dish.
4. In a bowl whisk together the soups with water, milk and melted butter until well combined.
5. Add in all remaining ingredients including 1-1/2 cups shredded cheese, save the remaining cup to sprinkle on the top; mix to combine.
6. Pour into greased baking dish.
7. Bake uncovered for 40-45 minutes or until the rice is tender.
8. Sprinkle 1 cup shredded cheese on top and return to oven for 2-3 minutes to melt the cheese.
9. Delicious!
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