French Onion, Rice and Vegetable Casserole

"I needed to keep the pantry rotating, and wanted a new and different side for roast chicken. Tasty, though... my husband and I like to spice things up a bit, others may want to tone down the seasonings by half to start, then work up towards the full amount to suit your palate."
 
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Ready In:
1hr 55mins
Ingredients:
14
Serves:
8
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ingredients

  • 2 (11 ounce) cans French onion soup, condensed
  • 14 cup water
  • 1 cup brown rice
  • 1 (15 ounce) can mixed vegetables, drained
  • 1 (14 1/2 ounce) can green beans, cut, drained
  • 1 (15 ounce) can peas and carrots, drained
  • 2 (4 ounce) cans mixed mushrooms, sliced, drained
  • 1 cup yogurt, Greek style, plain
  • 1 tablespoon black pepper
  • 1 tablespoon thyme
  • 1 34 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • 12 lb cheddar cheese, sharp, grated
  • 1 (2 7/8 ounce) can French-fried onions
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directions

  • Combine soup, water and rice in pan, bring to boil, stir once. Cover, reduce heat and simmer 45 minutes. Stir to mix; pull off heat and let set for 15 minutes.
  • Meanwhile, combine all canned vegetables in a bowl to mix evenly, set aside.
  • Combine yogurt and spices until well mixed, fold into rice until well distributed.
  • In a 9 x 13” baking dish layer ½ of the vegetable mixture, then ½ the rice mixture followed by ½ the cheese. Repeat 1st two layers. Evenly intersperse French fried onions for next layer, top with remaining cheese.
  • If you made this ahead of time and it is just coming out of the refrigerator, place in a cold oven and bake for 45 min at 475 degrees. Otherwise it might be bubbly and done after 30 minutes or so.
  • I served this as a side for a store bought roast chicken that I reheated at the same time until the bird had an internal temp of 165 degrees.
  • The next night --
  • we had French Onion, Rice and Vegetable Casserole – Revisited --
  • ½ pan Leftover French onion, rice and vegetable casserole.
  • 1 pkg chicken gravy.
  • 2 Tbsp Au Jus.
  • ¼ C Greek yogurt.
  • ½ Chicken leftovers, diced; after roasting a chicken my household usually has half the
  • bird eaten, give or take. If you have less than a quarter of your chicken left you
  • may need to supplement with additional cooked chicken either you prepare or purchase pre-prepared.
  • 2 Tbsp milk.
  • 2 tsp pepper.
  • Put leftover French onion, rice and vegetable casserole into oven and heat to 375 degrees.
  • Fix chicken gravy as directed on package, add Au Jus and stir until mixed. Next you will incorporate the yogurt, chicken, milk and pepper. Cook/keep warm over a low heat until casserole comes to temperature To serve, place helping of casserole on plate topped with chicken mixture. Enjoy!

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