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Veggie Rice Casserole

 Veggie Rice Casserole
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.
24 ServingsPrep: 40 min. Bake: 45 min.

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.

2 of 2

Veggie Rice Casserole (continued)

Directions (continued)

  • 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.