ADVERTISEMENT
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing:
Freeze in portioned, freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or oven.
Variations:
Mexican Twist: Add taco seasoning, a can of diced tomatoes with green chilies, and replace cheddar with a Mexican cheese blend.
Veggie Boost: Stir in 1 cup of frozen mixed vegetables or spinach before baking.
Chicken Version: Substitute ground beef with ground chicken or turkey for a leaner alternative.
Spicy Kick: Mix in a few dashes of hot sauce or diced jalapeños for extra heat.
FAQ:
Q: Can I use brown rice instead of white rice?
A: Yes, but it may require more liquid and a longer baking time. Check for doneness and adjust as needed.
Q: Can I make this casserole ahead of time?
A: Absolutely! Assemble the dish, cover it, and refrigerate for up to 24 hours before baking.
Q: What can I use instead of condensed soup?
A: You can make a homemade roux-based cheese or mushroom sauce, or use a store-bought alternative labeled "cream of" if you prefer a cleaner version.
Q: Can I make this in a slow cooker?
A: Yes, cook on low for 4–5 hours or until rice is tender, but make sure to spray the insert to prevent sticking.
ADVERTISEMENT
