A great way to use up 2 cups of cooked white rice!

INGREDIENTS:

1/2  to 3/4 cup sugar

1/4 teaspoon  salt

1 large egg, well beaten

1 teaspoon vanilla

2 tablespoons cornstarch

2 1/2 cups full-fat milk

2 tablespoons butter

2 cups cooked rice

INSTRUCTIONS:———————————————–

In 1 quart casserole, blend together sugar, cornstarch and salt; gradually stir in milk, mixing well.

Microwave on high 5 to 7 minutes, stir every 3 minutes until mixture is smooth, thickened and clear.

Stir a small amount of pudding into beaten egg. Return egg mixture to hot pudding. Mix well.

Microwave at medium high for 1 to 3 minutes, stirring after 1 minute until smooth and thick.

Add butter, vanilla and rice. Stir well.

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Taken from my “Favorites” folder!

This is all mixed in one bowl well except the cracker topping, and also works well using cooked turkey

Servings 4

INGREDIENTS:

2-1/2 cups cubed cooked chicken

2 cups cooked rice (white or brown)

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

3/4 cup mayonnaise (do not use salad dressing)

1/2-1 teaspoon garlic powder

1 1/2 tablespoons fresh lemon juice

1 can (8 ounces) sliced water chestnuts, drained

1 celery rib, finely diced

1/2 small onion, finely chopped (about 1/4 cup)

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste

20 saltine crackers, crushed 

2 tablespoon butter, melted

INSTRUCTIONS:———————————————

Preheat oven to 350 degrees F.

Grease a 2 1/2-quart baking dish.

In a large bowl, combine the condensed soup with mayonnaise, garlic powder and lemon juice until smooth and thoroughly combined.

Mix in cooked chicken, rice, water chestnuts, celery, onion, seasoned salt and pepper.

 Transfer to baking dish.

Combine the cracker crumbs and butter; sprinkle over the top.

Bake, uncovered for 30-35 minutes or until bubbly.

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Taken from my Favorites folder!

This takes only minutes to put together, I’ve been making this for years it’s remained a family favorite,  for best flavor I recommend using the three different condensed soup flavors

Servings 4

INGREDIENTS:

1 (10-3/4 ounce) can  condensed cream of mushroom soup, undiluted

1 (10-3/4 ounce) can condensed cream of celery soup, undiluted

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1/3 plus 1/4 cup butter melted 

1 teaspoon garlic powder

1/2 teaspoon black pepper (more to season chicken)

1/2 teaspoon cayenne pepper, or to taste

1/2 teaspoon seasoned salt

1 1/4 cups  instant Minute Rice

1 medium onion, finely chopped

1 celery stalk, diced

8 chicken thighs (or you can use as many as will fit into the pan)

seasoned salt, fresh ground black pepper and garlic powder (to sprinkle on top of the chicken pieces)

salt and pepper to taste

paprika

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

In a bowl combine all 3 condensed soups with 1/3 cup melted butter, garlic powder, black pepper, cayenne, seasoned salt, instant rice, onion and celery; transfer/spread into baking dish.

Place the chicken thighs skin side up on top of the rice pushing down slightly in the rice mixture, then drizzle with 1/4 cup  melted butter (you can use less if you like).

Sprinkle the thighs with seasoned salt, black pepper and garlic powder then sprinkle paprika all over the rice and the chicken.

Bake uncovered 1 hour to  1 -1/4 hours or until the chicken is cooked through and rice is tender (the rice will soften even more after you remove it from the oven, I find that 1 hour cooking time is enough time).

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Make this as spicy as you like by adjusting the jalapeno and/or hot sauce

Servings 8

INGREDIENTS:

1-1/2 to 2  pounds spicy bulk sausage meat (or can use ground beef or 1 pound each)

1 large onion, chopped

1 medium green pepper, seeded and chopped

1 jalapeno pepper, seeded and finely chopped (optional)

6 garlic cloves, minced

1 (10 ounce) can diced tomatoes, undrained

1 (4 ounce) can chopped green chilies

1 cup beef broth

1 tablespoon Worcestershire sauce

1 to 2 tablespoons chili powder

salt and fresh ground black pepper, to taste

hot sauce, to taste

4 cups cooked long grain rice

2 cups sour cream

2 cups shredded Mexi-blend  cheese

INSTRUCTIONS:———————————————

In a large skillet, cook the sausage meat with onion, green pepper and jalapeno pepper, if using, over medium-high heat until browned; drain.

Add in garlic; cook 2 minutes.

Add the next 5  ingredients; simmer stirring frequently uncovered, for about 25-30 minutes.

Add rice, sour cream and cheese; cook over low heat until cheese is melted, about 6-8 minutes, stirring occasionally (do not boil).

Season with salt, pepper and hot sauce to taste.

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Cooked egg noodles may be substituted for the rice and turkey may be used in place of the chicken, a can of drained corn kernels may also be added in

This is a main meal so all that is needed is a crusty loaf of bread

Servings 6-8

INGREDIENTS:

oil plus 2 tablespoons butter (or can use all butter)

1 medium onion, chopped

2 small celery stalks, diced

1 medium carrot, peeled and diced

6  garlic cloves, minced

1/2 teaspoon cayenne pepper, or to taste

6  tablespoons all-purpose flour

4 (14-1/2 ounce) cans chicken broth

1 (14 ounce) can condensed cream of chicken soup, undiluted

2 teaspoons chicken bouillon powder (optional or to taste)

4 cups cubed cooked chicken

1 to 2 packages Uncle Ben’s Ready Rice Long Grain & Wild Rice

1/2 cup 18% table cream — OR can use 1/4 cup milk and 1/4 cup heavy whipping cream OR 1/2 cup heavy whipping cream

seasoned salt and fresh ground black pepper

freshly grated Parmesan cheese

To freeze casserole; prepare recipe as stated but do not bake,  cover with plastic wrap then freeze until frozen then wrap completely in foil, when ready to use thaw in refrigerator overnight, remove all wrapping then bake 350 degrees F for 25-35 minutes or until hot

Servings 8-10

INGREDIENTS:

(10 ounce) package frozen chopped spinach (cooked according to package directions then hand squeezed dry to remove excess moisture)

4 cups cooked and cooled white OR brown rice

1/3 cup melted butter

2-1/2 cups shredded cheddar cheese OR Swiss cheese

3/4 cup fresh grated Parmesan cheese, or to taste, more to sprinkle on top before baking)

1/3 cup finely chopped chopped yellow onion (or 1 small onion)

2 garlic cloves, minced OR 1 to 1-1/2 teaspoons garlic powder

4 large eggs, lightly beaten

1-1/4 cups milk (or can use light cream)

1/2 teaspoon cayenne pepper, optional or adjust to taste

salt and fresh ground black pepper, to taste

shredded mozzarella cheese, optional  and to add on the last 5 minutes of baking

INSTRUCTIONS:—————————————————-

Set oven to 350 degrees F.

Generously grease a 13 x 9-inch baking dish.

In a large bowl combine all ingredients with a wooden spoon, mixing very well to combine.

Season with salt, pepper and cayenne to taste.

Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.

Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).

If desired immediately top with mozzarella cheese and allow to melt.

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This is an OAMC recipe, cool then freeze in 3-cup plastic containers for meals in a jiffy,  just thaw overnight in the fridge warm on top of the stove with an additional water or broth, this is also great with bulk Italian sausage meat

Yield 15 servings

INGREDIENTS:

2 pounds ground beef

2 medium onions, chopped

8 large garlic cloves, minced

1 tablespoons crushed chili flakes

4 (14-1/2 ounce) cans stewed tomatoes, undrained

8 medium carrots, thinly sliced

4 celery ribs, diced

2 large potatoes, peeled and cubed

1 cup water

1 cup beef broth

3/4 cup uncooked long grain rice

1 tablespoon seasoned salt, or to taste

2 teaspoons fresh ground black pepper

water or beef broth (to be added in after thawing and when heating on the stove)

INGREDIENTS:————————————————

In a Dutch oven cook beef and onions over medium heat until meat is no longer pink; drain.

Add in garlic and chili flakes; cook until meat is browned (about 10-12 minutes).

Add the tomatoes, carrots, celery, potatoes, broth, water, rice, salt and pepper; bring to a boil,  reduce heat cover and simmer for 30 minutes or until vegetables and rice are tender.

Uncover, then simmer 20-30 minutes longer or until thickened.

Cool completely then freeze in 3-cup portions for up to 3 months.

When ready to use; thaw in the refrigerator for 24 hours.

Transfer to a saucepan; add broth or water cook until hot and bubbly.