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I’m a horrible cook; but whenever I have to take a side dish anywhere, this one gets compliments.

Creamy Rice and Succotash Casserole

1 tablespoon butter or margarine

1/2 cup diced yellow onion

1/2 cup diced red bell pepper

1 can condensed broccoli cheese soup, regular or low fat

1 can condensed cream of chicken soup, regular or low fat

1 cup milk

2 bay leaves

3 cups cooked rice

16 ounces frozen succotash vegetable medley (peas, corn, carrots, green beans, and lima beans)

1/2 cup grated Parmesan cheese

1.  Preheat oven to 375 degrees.  Place butter, yellow onion, and red bell pepper in a large nonstick skillet over medium-high heat, cooking for 4-5 minutes, just until the onions begin to turn translucent.

2.  Add the condensed broccoli cheese soup, condensed cream of chicken soup, milk, and bay leaves (tear each slightly to help release their flavor, but keep them intact to easily remove) to the skillet, stirring constantly until everything is combined into a smooth sauce.  Bring up to a simmer and then remove from heat and let sit at least 5 minutes.

3.  Place rice and frozen vegetables into a 2.5 quart baking dish and cover with the sauce from the skillet.  Stir all to combine, removing the 2 bay leaves as you find them.

4.  Top with the grated Parmesan cheese and bake for 20 minutes, just until bubbly hot.  Let cool 5 minutes before serving.

This recipe comes from the cookbook,  Hot Recipes in Cool Dishes by Tara McConnell.  Sadly, it is no longer in print.  I just ordered Tara’s new cookbook, More Hot Recipes in Cool Dishes from QVC.  Hope it has some good recipes too…I need all the help I can get.

Daily Inspiration

 

The bagel, an unsweetened doughnut with rigor mortis.

Beatrice & Ira Freeman