Vegetable Rice Casserole Recipe

Vegetable Rice Casserole Recipe

  • 6 cups water
  • 2 tablespoons butter or margarine
  • 3 cups uncooked long grain rice
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon 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 cup diced hot banana peppers or hot peppers of your choice
  • 2 tablespoons olive or vegetable oil
  • 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
  • 1/2 cup milk
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  1. 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.
  2. In a skillet, saute carrots, tomato, green pepper, onion, celery and hot peppers in oil until vegetables are crisp-tender. Stir in soup, milk, basil, thyme, pepper and remaining dill and celery salt. Divide half of the rice mixture between two greased 11-in. x 7-in. x 2-in. baking dishes. Top with vegetable mixture and remaining rice mixture. Cover and bake at 350 degrees F for 45 minutes or until heated through.
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