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.
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3 comments:
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!
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!
Interesting! Do you use Minute Rice or just regular ol' rice?
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