It's the easiest thing in the world to make, and it smells really good while it's baking. The basic recipe is a cup of white rice--you can use brown if you have longer to cook it and add extra liquid--along with two cups of milk and two cans of cream of mushroom soup. I usually add a can of sliced mushrooms with their liquid and about 3/4 cup of grated Cheddar cheese.
Arrange a half a package of bacon, with the slices cut in chunks a few inches long, in a single layer on the bottom of a 9 by 13 inch pan. You can use turkey bacon for a healthier choice, but I'd rather just deal with the calories and cholesterol and go for the full flavor of regular bacon, and maybe have the casserole less often than leaner meals. The thick sliced bacon works best. Mix everything else and dump it on top of the bacon. Cover tightly with foil, bake at 350 for an hour to an hour and a half, till the liquid is soaked up and the rice is tender.
The great thing about this dish is you can change it up. Sometimes I scramble a few eggs and add them to the rice mixture. I've replaced half the mushroom soup with sour cream before, and that was yummy. I've added veggies like corn and peas or French-style green beans cut into very small pieces, along with onion and garlic powder. Or, for a leaner choice, I've omitted the bacon and cut boneless, skinless chicken breast into bite-sized pieces instead. The bacon makes the dish taste a lot better than boring old chicken, though.
Answer by funlovinlady at 9:49 PM on Jun. 2, 2013
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Answer by Ginger0104 at 9:03 PM on Jun. 2, 2013
My teens have finals this week so will be home for lunch...this will make a great treat lunch this week...about two days worth unless they bring friends...oh to be a tall skinny teenage boy ; )
Answer by drfink at 10:48 PM on Jun. 2, 2013
Answer by maecntpntz219 at 1:03 AM on Jun. 3, 2013
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