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This Sour Cream Rice Casserole is a comforting dish that brings together creamy, cheesy goodness with a hint of veggies. Perfect for a cozy family dinner or a potluck, it’s easy to whip up and sure to please everyone at the table. The combination of sour cream, cheddar cheese, and cream of mushroom soup creates a rich, savory flavor that pairs perfectly with the rice. Let’s get cooking!
Sour Cream Rice Casserole Recipe
Ingredients:
- 2 cups cooked rice
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup chopped onions
- 1 cup chopped bell peppers
- to taste salt and pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine cooked rice, sour cream, shredded cheddar cheese, cream of mushroom soup, chopped onions, and chopped bell peppers. Mix well.
- Season with salt and pepper to taste.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Zucchini Sour Cream Casserole Recipe
What you will need to make sour cream rice casserole
Cooked rice: Provides the base, making the casserole hearty and filling. It absorbs flavors from other ingredients, creating a cohesive dish.
Sour cream: Adds creaminess and tang, balancing the richness of the cheese and soup. It keeps the casserole moist.
Shredded cheddar cheese: Offers a sharp, savory flavor and melty texture. It creates a golden, bubbly top layer when baked.
Cream of mushroom soup: Brings a savory, umami depth. It binds the ingredients together, ensuring a creamy consistency throughout.
Chopped onions: Adds a sweet, aromatic flavor. They soften during baking, blending seamlessly into the casserole.
Chopped bell peppers: Introduces a mild sweetness and slight crunch. They add color and texture, enhancing the visual appeal.
Tools and Instruments Required
What tools/instruments will be needed to make Sour Cream Rice Casserole Recipe
- Mixing bowl: Essential for combining all ingredients evenly, ensuring a consistent mixture throughout the casserole.
- Baking dish: Necessary for baking the casserole, providing even heat distribution for a perfectly cooked dish.
- Oven: Required to bake the casserole at the right temperature, ensuring it becomes golden and bubbly.
- Spatula: Useful for mixing ingredients thoroughly and transferring the mixture into the baking dish without mess.
Sour Cream Rice Casserole
Ingredients:
Main Ingredients
- 2 cups Cooked Rice
- 1 cup Sour Cream
- 1 cup Shredded Cheddar Cheese
- 1 can Cream of Mushroom Soup
- 1 cup Chopped Onions
- 1 cup Chopped Bell Peppers
- to taste Salt and Pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine cooked rice, sour cream, shredded cheddar cheese, cream of mushroom soup, chopped onions, and chopped bell peppers. Mix well.
- Season with salt and pepper to taste.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Read more: Instant Pot Sour Cream Cornbread Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Transfer to a baking dish but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Prepare the casserole mixture as directed.
- Transfer to a freezer-safe baking dish.
- Cover tightly with plastic wrap and then foil.
- Label with date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Adding a pinch of nutmeg to the sour cream mixture can enhance the overall flavor of the casserole, giving it a subtle warmth and complexity.
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