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.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with non-stick spray or butter.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Transfer the mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the remaining cheddar cheese over the top.

Step 6

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.

Step 7

Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and crispy.

Step 8

Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh parsley, if desired.

Nutrition Facts

Serving size	1565 grams (1565.0g)

Amount per serving	% Daily Value*
Calories	1739

Total Fat 113.50g	146%
Saturated Fat 61.30g	307%
Polyunsaturated Fat 6.10g
Cholesterol 263mg	88%
Sodium 4770mg	207%
Total Carbohydrate 128.60g	47%
Dietary Fiber 10.90g	39%
Total Sugars 29.40g
Protein 63.80g	128%

Vitamin D 85IU	427%
Calcium 1455mg	112%
Iron 8mg	42%
Potassium 1342mg	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.

Source of Calories

Fat: 57.0%

Protein: 14.2%

Carbs: 28.7%