Make Ahead Creamy Rice Casserole
If you're looking to add to your collection of award winning casserole recipes, you'll love this Make Ahead Creamy Rice Casserole! Preparing great dinners during the week can get challenging; you'll love getting a head start with this tasty, make-ahead dish!
Notes
See this recipe and more in 18 Delicious Make Ahead Casseroles.
Cooking Time30 min
Cooking MethodCasserole
Ingredients
- 1 quart water
- 1 tablespoon butter
- 2 teaspoon salt
- 2 cup white rice
- 2 tablespoon vegatable oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 poblano chili pepper, roasted, peeled, seeded, diced
- 2 cup corn kernels, fresh, frozen, or canned
- 1 1/2 cup sour cream
- 4 1/2 cilantro leaves, finely chopped
- 1/2 pound white cheddar cheese, shredded
Instructions
- Bring the water to a boil in a medium-size saucepan over high heat and add the butter and salt.
- When the butter has melted, add the rice and bring to a boil.
- Reduce the heat to very low, cover the saucepan tightly and cook for 20 minutes.
- Remove the rice from the pan and allow to cool in the pan uncovered. Cover and refrigerate overnight once cool.
- Heat the oil in a heavy skillet over medium-high heat until very hot but not quite smoking.
- Reduce the heat to medium, add half the chopped onion and half the garlic, and cook, stirring until wilted, 2 to 3 minutes.
- Add the poblanos and cook, stirring, for 1 minutes. Remove from heat; cover and refrigerate overnight.
- Meanwhile, combine the sour cream, remaining onion, remaining garlic, cilantro, and salt to taste. Cover and refrigerate overnight to let the flavors blend.
- When ready to serve, preheat oven to 350 degrees F, or 325 degrees F if using a Pyrex baking dish.
- Add the corn, poblano mixture, sour cream mixture, and shredded cheese to the rice.
- Pour the mixture into the baking dish and bake until heated through, about 30 minutes.