Creamy Cheesy Rice Casserole That Melts in Your Mouth
A rich, gooey baked rice casserole made with cheddar cheese, sour cream, and a golden bubbly top — the perfect comforting side dish for any weeknight dinner.
Ingredients
- 2 cups cooked rice
- 1 ½ cups shredded cheddar cheese
- 1 cup milk
- ½ cup sour cream
- ½ cup cream of chicken soup
- ½ cup onion diced
- 2 tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon parsley chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a skillet over medium heat and sauté onion until soft.
- In a large bowl, mix rice, milk, sour cream, cream of chicken soup, sautéed onion, garlic powder, salt, and black pepper.
- Stir in the shredded cheddar cheese until evenly combined.
- Transfer the mixture to a greased baking dish and spread into an even layer.
- Bake for 25 to 30 minutes, until hot and bubbly.
- Garnish with chopped parsley and serve.
Notes
Day-old rice holds its texture better than fresh rice.
Shred cheese from the block for smoother melting.
Swap in cream of mushroom or celery soup for a vegetarian version.
Store leftovers in the fridge up to 4 days, or freeze up to 2 months.
Shred cheese from the block for smoother melting.
Swap in cream of mushroom or celery soup for a vegetarian version.
Store leftovers in the fridge up to 4 days, or freeze up to 2 months.