Rice on the Side Casserole
Elevate your dinner table with this comforting and versatile Rice on the Side Casserole, a dish that shines as both a hearty side and a satisfying main course. Featuring tender long-grain white rice simmered in savory chicken broth and folded into a creamy blend of sour cream, cream of mushroom soup, and cheddar cheese, this casserole delivers irresistible flavor in every bite. A medley of peas and carrots adds a pop of color and nutrition, while a golden, crispy topping of panko breadcrumbs and Parmesan cheese brings the perfect crunch. With just 15 minutes of prep time and easy, family-friendly ingredients, this one-pan wonder is ideal for weeknight dinners or holiday gatherings. Try garnishing with fresh parsley for a burst of freshness before serving! Keywords: rice casserole, creamy rice dish, easy side dish, one-pan dinner, cheesy casserole recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup frozen peas and carrots
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup panko breadcrumbs
- 2 tablespoons parmesan cheese, grated
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with non-stick spray or butter.
In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the broth is absorbed. Remove from heat and set aside.
While the rice cooks, heat a skillet over medium heat. Melt the butter and sauté the diced onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
In a large mixing bowl, combine the cooked rice, sautéed onions and garlic, cream of mushroom soup, sour cream, half of the shredded cheddar cheese, frozen peas and carrots, dried thyme, salt, and black pepper. Mix well to ensure everything is evenly distributed.
Transfer the mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the remaining cheddar cheese over the top.
In a small bowl, mix the panko breadcrumbs, grated parmesan cheese, and olive oil until the breadcrumbs are lightly coated. Evenly sprinkle this mixture over the top of the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 4770 mg | 207% | |
| Total Carbohydrate | 128.6 g | 47% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 29.4 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1455 mg | 112% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1342 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
