As I have come to know more and more people in our community and learning about their heritage, I have found that there are so many great foods out there that I never have tried. What better place is there to help spread the word and share great recipes than our community newsletter.
I would like to start by sharing a dish that was first introduced to me Christmas of 2001 and has become a must have on our table for our holiday meal ever since. When I saw this casserole on the table I wasn’t sure about it, I’m quite picky with my cheese, but this being my first holiday season with my husband to be and his family I couldn’t refuse. And am I ever glad I didn’t. After I finished my plate I had to go back for seconds. And it’s so easy to make!
I hope you enjoy this dish as much as I do.
Cheezy Rice Casserole
- 1 Cup Raw Rice
- 1 Pkg Frozen California vegetables (use ½ of 1 kg bag, or use fresh broccoli, carrots & cauliflower)
- Sprinkle of Onion Flakes
- 1-8 oz jar of cheese whiz (1 cup)
- 1 Can of cream of chicken soup
- ½ Cup of butter (strongly suggest you use butter, not margarine)
Preheat oven to 350 degrees Fahrenheit
Cook rice as package instructions. Add vegetables and onion flakes to cooked rice.
In a separate bowl melt together cheese whiz, chicken soup and butter. Add to rice mixture.
Bake in an uncovered casserole dish for 1 hour.
Recipe can be doubled (and often is in my house 😊)