A recipe acquired from a friend, perfect for lazy weekends and great as a side dish.
- 1 1/4 cups water
- topping
- 1 cup onion chopped
- 1 cup celery chopped
- 1 cup uncooked white rice
- 1/2 tsp worcestershire sauce
- 1 pound ground country sausage browned and drained
- 1 cup green pepper chopped
- 2 (10 oz) cans chicken and rice soup undiluted, campbells
- 2 cups sharp cheddar cheese tillamook brand, shredded
- Carbohydrate 970.054780309202 g
- Cholesterol 626.4661064 mg
- Fat 224.007721768031 g
- Fiber 144.557524107805 g
- Protein 245.584634709068 g
- Saturated Fat 101.607904168136 g
- Serving Size 1 1 Serving (10063g)
- Sodium 8601.12054015063 mg
- Sugar 825.497256201398 g
- Trans Fat 19.9705406813617 g
- Calories 6688 calories
Step-by-step
- Combine all ingredients in a large saucepan and bring to a boil.
- Reduce heat and cover.
- Steam for 20 minutes until rice is tender.
- Put into a large casserole dish and top with Tillamook sharp cheddar cheese.
- Cover loosely and bake at 350(F) degrees for approximately 30 minutes.
The Mechanics of Canned Soup in Retro Casseroles
Condensed soups revolutionized American home kitchens during the mid-twentieth century. Manufacturers designed canned chicken and rice soup to provide immediate starch and savory depth without requiring homemade stock. Using undiluted soup guarantees exact moisture levels for cooking dry grains. Water must measure precisely at one and one-quarter cups to prevent the rice from turning mushy during the initial twenty-minute simmer. Heavy cast-iron or stainless steel saucepans distribute heat evenly across the base, stopping starches from scorching before the liquid absorbs fully.
Baking Dynamics and Cheese Management
Transferring the stove contents into a casserole dish initiates a secondary cooking phase in a dry heat environment. Setting the oven to 350 degrees Fahrenheit allows the sharp cheddar to melt thoroughly without burning the dairy solids. Covering the dish loosely traps steam initially, ensuring the interior stays moist. Removing the cover during the final ten minutes promotes proper browning on top. Grating the cheese directly from a block rather than using pre-bagged varieties prevents anti-caking agents from interfering with the melt.
Adapting for Dietary Needs
Modifying this dish requires understanding how each component functions structurally. Substituting ground turkey for the pork sausage alters the fat content significantly, which may necessitate adding a tablespoon of oil to maintain mouthfeel. Gluten-free adaptations remain straightforward since the rice and canned soups dictate the primary structure, though label verification on the Worcestershire sauce is essential. Leftovers store safely in an airtight container in the refrigerator for up to four days.
