Normally, I will not use condensed soups...I just don't, they aren't the healthiest thing for you, I can't even pronounce some of the ingredients listed, and honestly, I'd just rather spend time making homemade soups. BUT the other day when I was scrounging around in the pantry, I noticed way, way in the back corner, a can of cheddar cheese condensed soup. Now I don't ever actually remember buying that...but I'm pretty sure Chris wouldn't have done it on his own, so I grabbed it and thought about putting it to good use before it went bad.
We eat a lot of rice, I'm pretty sure I have mentioned that fact before. It's usually very simple, and that's been ok...until recently...recently, I just wanted something different. Than the idea hit me: Why not blend my want for something different with my need to use this soup??? And a star was born! (If you really are against condensed soups, you can always make your own cheese sauce)
Seriously, this was DELICIOUS! I probably could have used more of the soup, but I was trying to keep the rice from becoming too mushy. Feel free to add more if you want...but tomorrow I'll show you what to do with the other half...if you are interested that is :)
Cheesy Rice Casserole
2 cups cooked rice (I used basmati)
1 red pepper, chopped
1 small zucchini, chopped (optional - I was going to use one but it had gone bad)
2 garlic cloves, minced
6 Tablespoons condensed cheddar cheese soup
3 Tablespoons milk
shredded cheddar cheese (I used about 1/2 cup)
Preheat oven to 350 degrees F. Spray a small baking dish with non stick cooking spray; set aside. In a small bowl, add the soup, milk, and hot sauce, salt, and pepper all to taste. (I had originally added fresh rosemary...about 1 teaspoon...it was good, but it was really overpowering, so I'm keeping that out...but feel free to add it if you want, like I said, it was good with it!)
In a small skillet, over medium heat, add the oil until hot. Add the red pepper and cook for 3 minutes. Add the zucchini and cook another 3 minutes. Add the garlic and cook 1 more minute. Remove from heat.
Place the rice in a large bowl and add the cooked veggies. Pour the cheese mixture over and stir to combine. Pour into prepared baking dish and top with shredded cheese. Bake for 10 minutes or until heated through and the cheese on top is melted. Enjoy!
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