yellow rice casserole

Name: Yellow Rice Casserole
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 5 ounce(s) package saffron yellow rice; 10 3/4 ounce(s) cream of chicken, undiluted; 8 ounce(s) carton sour cream; 1/2 stick(s) margarine, melted; 12 ounce(s) mexicorn, drained; 1 medium onion, chopped; 8 1/2 ounce(s) tiny english peas, drained; 2 ounce(s) jar diced pimentos, drained; 8 ounce(s) can sliced water chestnuts, drained; 1 cup(s) cheddar cheese, grated

16 Pinches

Melissa Watson

Baconton, GA

Updated on Nov 26, 2013

I have had this recipe for a number of years. I found it in the weekly sale paper for Harvey's Supermarket. My family loves it, but without the English peas and the water chestnuts. I just posted the recipe the way that it was when I found it.

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prep time 20 Min

cook time 30 Min

method Convection Oven

yield 8 serving(s)

Ingredients

5 ounces package saffron yellow rice
10 3/4 ounces cream of chicken, undiluted
8 ounces carton sour cream
1/2 stick margarine, melted
12 ounces mexicorn, drained
1 medium onion, chopped
8 1/2 ounces tiny english peas, drained
2 ounces jar diced pimentos, drained
8 ounces can sliced water chestnuts, drained
1 cup cheddar cheese, grated

How To Make yellow rice casserole

Step 1

Cook yellow rice according to package directions.

Step 2

Blend soup, sour cream and melted margarine.
Step 3

Combine all ingredients except grated cheese.
Step 4

Pour into a 7x11 baking dish and cook for 25 minutes in a 350 degree oven.
Step 5

Top with cheese and return to oven for 5 minutes or until cheese is melted.
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