Thursday, October 30, 2008

Rice Dressing

Jeffrey introduced me to this dish and it's been a standard in our kitchen ever since. It came from a cookbook from his hometown of Hollandale, Mississipi. Rice Dressing can be a side dish, not unlike traditional cornbread dressing (only it’s, you know, rice) or a meal-in-one.

1 cup rice, uncooked
1 can Cream of whatever soup (you can use cream of mushroom, cream of celery, cream of whatever your heart desires)
about half that empty soup can of water
1 can French onion soup
1 pound ground turkey (or beef), uncooked
1 onion, chopped
1 bell pepper, chopped
(Or you can use one package of frozen chopped onion and bell pepper.)
About 3 ribs stalks of celery, chopped

Preheat oven to 350 degrees.

Combine all ingredients in a 9x13-inch casserole dish. Stir well and cover tightly with aluminum foil.

Bake for about one hour.

Note: Smells crazy good while it’s cooking.


MitMoi said...

I was SOOO ready to try ... until I got to the "can of cream of whatever" ... *sigh*

I got the greatest cookbook while I was there in Aug .. Cooks Tour of Mississippi. I <3 (love) all the recipes ... except the ones with CANNED SOUP. Oh well.

Happy Fall!

Michelle said...

YUM!!! We never have stuffing or "normal" dressing at Thanksgiving. Every holiday we have rice dressing. I guess it's a Cajun thing. We usually buy a local mix to stir in with cooked rice, but I'll have to try this recipe one day!

Erin said...

Interesting! Do you use Minute Rice or just regular ol' rice?