Ingredients with Measurements:
- 1 cup uncooked white rice
- 2 cups water
- 1 tablespoon butter
- 1 onion, chopped
- 4 celery stalks, chopped
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, bring the water to a boil. Add the rice and butter, and stir well. Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
3. In a large skillet, sauté the onion and celery over medium heat until they are softened, about 5-7 minutes.
4. In a large mixing bowl, combine the cooked rice, sautéed onion and celery, cream of mushroom soup, sour cream, and shredded cheddar cheese. Mix well.
5. Season the mixture with salt and pepper to taste.
6. Transfer the mixture to a greased 9x13 inch baking dish.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the casserole is heated through.
9. Let the casserole cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Preheat the oven to 350°F (175°C).
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 305
- Fat: 17g
- Carbohydrates: 26g
- Protein: 10g
Substitutions for ingredients:
- Instead of white rice, you can use brown rice or wild rice.
- Instead of cream of mushroom soup, you can use cream of celery soup or cream of chicken soup.
- Instead of sour cream, you can use Greek yogurt or cottage cheese.
- Instead of cheddar cheese, you can use any type of shredded cheese you prefer.
Variations:
- Add cooked chicken or turkey to the casserole for a heartier meal.
- Add chopped bell peppers or carrots for extra vegetables.
- Top the casserole with breadcrumbs or crushed crackers for a crunchy texture.
Tips and tricks:
- Make sure to cook the rice until it is tender and the water has been absorbed.
- Sauté the onion and celery until they are softened but not browned.
- Use a large mixing bowl to combine all the ingredients thoroughly.
- Cover the baking dish with aluminum foil to prevent the top from burning.
- Let the casserole cool for a few minutes before serving to allow it to set.
Storage instructions:
- Store any leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the casserole, preheat the oven to 350°F (175°C). Cover the casserole with aluminum foil and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
- Garnish the casserole with chopped fresh parsley or chives.
Garnishes:
- Chopped fresh parsley or chives
Pairings:
- Serve the casserole with a side salad or roasted vegetables.
Suggested side dishes:
- Green salad
- Roasted broccoli
- Roasted carrots
Troubleshooting advice:
- If the casserole is too dry, add a little bit of milk or chicken broth to the mixture before baking.
- If the top of the casserole is browning too quickly, cover it with aluminum foil and continue baking.
Food safety advice:
- Make sure to cook the casserole until it is heated through to prevent any foodborne illnesses.
Food history:
- Casseroles have been a popular dish in American cuisine since the 1950s. They are often made with a combination of meat, vegetables, and a creamy sauce, and are baked in the oven.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve the casserole as a main dish for lunch or dinner.
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