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Veggie Rice Casserole Recipe

As an avid gardener and occasional cook, I use fresh vegetables and herbs when trying out new recipes on my wife and children. This zesty rice dish always pleases.

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Veggie Rice Casserole Recipe

Prep: 40 min. Bake: 45 min.

Yield: 24 Servings

40 45 85

Ingredients

6 cups water
2 tablespoons butter
3 cups uncooked long grain rice
2 tablespoons dried parsley flakes
3 teaspoons dill weed, divided
2 teaspoons celery salt, divided
1 cup diced carrots
1 cup diced fresh tomato
1 cup diced green pepper
1 cup diced onion
1 cup diced celery
1/4 to 1/2 cup diced hot banana peppers or hot peppers of your choice
2 tablespoons olive oil
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup 2% milk
2 teaspoons dried basil
1 teaspoon dried thyme
1/2 teaspoon pepper

Directions

In a large saucepan, bring water and butter to a boil; add rice. Cover and simmer for 20 minutes or until liquid is absorbed. Stir in the parsley, 2 teaspoons dill and 1 teaspoon celery salt; set aside.
In a large skillet, saute the carrots, tomato, green pepper, onion, celery and hot peppers in oil until vegetables are crisp-tender. Stir in the soup, milk, basil, thyme, pepper and remaining dill and celery salt.
Divide half of the rice mixture between two greased 11-in. x 7-in. baking dishes. Top with vegetable mixture and remaining rice mixture.
Cover and bake at 350° for 45 minutes or until heated through. Yield: 24 servings.

Nutritional Facts 1 serving (3/4 cup) equals 128 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 249 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Vegetable Rice Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p234

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.