A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Rio Grande Rice Casserole
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- #29309
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup California ripe olives, sliced
2 packages (10 ounce size) frozen rice and broccoli in cheese sauce
1/4 cup picante sauce
1 teaspoon chili powder
2 tablespoons Mozzarella cheese, grated
directions
Measure ripe olives and reserve. Thaw rice and broccoli in microwave. Transfer to a 1-quart casserole dish treated with non stick spray. Add reserved olives, picante sauce and chili powder. Mix well. Sprinkle with Mozzarella cheese. Bake in preheated 350F oven for 30 minutes, or until golden brown and bubbly.
added by
dbismarck1969
nutrition data
Nutritional data has not been calculated yet.
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