Yellow Rice Casserole Recipe

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Yellow Rice Casserole

Melissa Watson


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.

☆☆☆☆☆ 0 votes
20 Min
30 Min
Convection Oven


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


1Cook yellow rice according to package directions.
2Blend soup, sour cream and melted margarine.
3Combine all ingredients except grated cheese.
4Pour into a 7x11 baking dish and cook for 25 minutes in a 350 degree oven.
5Top with cheese and return to oven for 5 minutes or until cheese is melted.

About this Recipe

Course/Dish: Rice Sides, Side Casseroles
Main Ingredient: Rice/Grains
Regional Style: American
Hashtags: #rice, #family-favorite