Rio Grande Casserole

Rio Grande Casserole Recipe - Vegetarian Dish from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6 |

Vegetarian diet

Introduction

Rio Grande Casserole is a delicious and comforting dish that combines the flavors of creamy mushroom soup, cheddar cheese, green chiles, and rice. This casserole is perfect for a family dinner or potluck gathering.

History

The Rio Grande Casserole recipe has its roots in Tex-Mex cuisine, which combines traditional Mexican flavors with American ingredients. This casserole is a popular dish in the southwestern United States, where it is often served at family gatherings and celebrations.

Ingredients

1.5 cups sliced celery
0.5 cups chopped green pepper
1 tbsp butter or margarine
1 10-0.75 oz (21 g) can condensed cream of mushroom soup
1 cup (4 oz (113 g)) shredded cheddar cheese
0.5 cup sour cream
1 4 oz (113 g) can chopped green chiles
0.25 cup tomato paste
0.25 tsp ground white pepper
3 cups cooked rice
1 cup buttered soft breadcrumbs
0.5 tsp chili powder

How to prepare

In a large skillet, cook celery and green pepper in butter over medium heat until tender-crisp.
Stir in condensed soup, cheese, sour cream, chiles, tomato paste, ground pepper, and rice. Heat thoroughly.
Turn the mixture into a greased shallow 2 qt (1.89 liter) baking dish.
In a separate bowl, stir chili powder into breadcrumbs.
Sprinkle the breadcrumb mixture over the rice mixture.
Bake at 350°F (177°C) for 20 minutes.

Variations

Add cooked chicken or ground beef for a meatier version of the casserole.
Substitute different types of cheese, such as pepper jack or Monterey Jack, for a different flavor profile.
Add black beans or corn for a Tex-Mex twist.

Cooking Tips & Tricks

Be sure to cook the celery and green pepper until they are tender-crisp to add a nice texture to the casserole.

- Make sure to heat the rice mixture thoroughly before baking to ensure that all the flavors are well combined.

- Sprinkling the chili powder over the breadcrumbs adds a nice kick of flavor to the dish.

Serving Suggestions

Rio Grande Casserole can be served with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

The key cooking techniques for this recipe include sautéing the vegetables, combining the ingredients in a skillet, and baking the casserole in the oven.

Ingredient Substitutions

If you don't have cheddar cheese, you can substitute with any other type of cheese you prefer. You can also use Greek yogurt instead of sour cream for a lighter version of the casserole.

Make Ahead Tips

You can prepare the Rio Grande Casserole ahead of time and refrigerate it before baking. Simply cover the casserole dish with plastic wrap and store it in the refrigerator for up to 24 hours.

Presentation Ideas

Serve the Rio Grande Casserole in a colorful baking dish and garnish with fresh cilantro or chopped green onions for a pop of color.

Pairing Recommendations

Rio Grande Casserole pairs well with a crisp green salad, cornbread, or tortilla chips.

Storage and Reheating Instructions

Store any leftovers of Rio Grande Casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Rio Grande Casserole contains approximately 300 calories.

Carbohydrates

Each serving of Rio Grande Casserole contains approximately 30 grams of carbohydrates.

Fats

Each serving of Rio Grande Casserole contains approximately 15 grams of fat.

Proteins

Each serving of Rio Grande Casserole contains approximately 10 grams of protein.

Vitamins and minerals

Rio Grande Casserole is a good source of calcium, vitamin C, and iron.

Alergens

This recipe contains dairy (cheese and sour cream) and wheat (breadcrumbs).

Summary

Rio Grande Casserole is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Rio Grande Casserole is a flavorful and satisfying dish that is perfect for a family dinner or potluck gathering. With its creamy texture and bold flavors, this casserole is sure to be a hit with everyone at the table.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Rio Grande Casserole. It was a warm summer day and I was visiting my dear friend Maria in her cozy kitchen. Maria was a wonderful cook and she had a talent for creating delicious dishes that always left me wanting more.

As we chatted over cups of steaming coffee, Maria pulled out a worn, yellowed recipe card from a recipe box on her counter. She smiled mischievously and said, "I have a new recipe to share with you today. It's a family favorite - Rio Grande Casserole."

I leaned in closer, eager to see what this new recipe was all about. Maria began to read off the ingredients and instructions, her voice filled with excitement. The recipe called for layers of seasoned ground beef, corn tortillas, black beans, tomatoes, and plenty of cheese. It sounded like a delicious combination of flavors and textures that I couldn't wait to try.

As Maria finished reading the recipe, she handed me a pen and paper. "Here, write it down so you can make it at home," she said. I eagerly copied down the ingredients and instructions, my hand shaking with excitement. I couldn't wait to try my hand at making this delicious dish.

When I got home, I gathered all the ingredients I needed to make the Rio Grande Casserole. I carefully followed the instructions, layering the ingredients one by one in a baking dish. The smell of seasoned beef and melted cheese filled my kitchen, making my mouth water in anticipation.

As the casserole baked in the oven, I couldn't resist peeking inside to see how it was coming along. The cheese bubbled and browned on top, creating a mouthwatering crust that promised a delicious meal ahead. I couldn't wait to dig in and taste the fruits of my labor.

When the casserole was finally ready, I pulled it out of the oven and let it cool for a few minutes. The aroma wafting through my kitchen was irresistible, drawing my family to the table with eager anticipation. As we sat down to eat, I couldn't help but feel a sense of pride in my creation.

With the first bite, I knew that the Rio Grande Casserole would become a staple in my recipe repertoire. The flavors were bold and satisfying, the textures perfectly balanced. Each bite was a delicious combination of cheesy, meaty, and slightly spicy goodness that left us all wanting more.

Over the years, I made the Rio Grande Casserole countless times, each time tweaking the recipe to suit my family's tastes. I added extra spices for a kick of heat, swapped out ingredients for a healthier twist, and even experimented with different types of cheese. But no matter how I adjusted the recipe, the end result was always a crowd-pleaser.

I shared the recipe with friends and family, passing on the tradition of making Rio Grande Casserole to the next generation. Each time I made the dish, I thought back to that warm summer day in Maria's kitchen and the sense of anticipation I felt when I first laid eyes on the recipe.

Now, as I sit in my own cozy kitchen, surrounded by the comforting smells of cooking, I can't help but smile at the memories that this recipe brings back. The Rio Grande Casserole will always hold a special place in my heart, reminding me of the joy of cooking and the bonds that are created over a shared meal.