VEGGIE RICE CASSEROLE

Veggie Rice Casserole image

Provided by Taste of Home

Time 1h25m

Yield 24 servings.

Number Of Ingredients 18

Previous Next

6 cups water
2 tablespoons butter
3 cups uncooked long grain rice
2 tablespoons dried parsley flakes
3 teaspoons dill weed, divided
2 teaspoons celery salt, divided
1 cup diced carrots
1 cup diced fresh tomato
1 cup diced green pepper
1 cup diced onion
1 cup diced celery
1/4 to 1/2 cup diced hot banana peppers or hot peppers of your choice
2 tablespoons olive oil
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup 2% milk
2 teaspoons dried basil
1 teaspoon dried thyme
1/2 teaspoon pepper

Steps:

In a large saucepan, bring water and butter to a boil; add rice. Cover and simmer for 20 minutes or until liquid is absorbed. Stir in the parsley, 2 teaspoons dill and 1 teaspoon celery salt; set aside., In a large skillet, saute the carrots, tomato, green pepper, onion, celery and hot peppers in oil until vegetables are crisp-tender. Stir in the soup, milk, basil, thyme, pepper and remaining dill and celery salt., Divide half of the rice mixture between two greased 11x7-in. baking dishes. Top with vegetable mixture and remaining rice mixture. , Cover and bake at 350° for 45 minutes or until heated through.