Rio Grande Casserole
A hearty casserole combining rice, green chiles, and creamy mushroom soup, perfect for comforting family dinners with bold flavors and a cheesy topping.
Ingredients
- 1 1/2 cups sliced celery
- 1/2 cup chopped green pepper ⓘ
- 1 tablespoon butter or margarine ⓘ
- 1/4 cup tomato paste ⓘ
- 1 (10 3/4 oz.) can condensed cream of mushroom soup ⓘ
- 1/2 cup sour cream ⓘ
- 1 (4 oz.) can chopped green chiles ⓘ
- 1 cup grated Cheddar cheese ⓘ
- 3/4 teaspoon salt ⓘ
- 1/4 teaspoon ground white pepper ⓘ
- 3 cups cooked rice ⓘ
- 1/2 teaspoon chili powder ⓘ
- 1/2 cup buttered soft bread crumbs ⓘ
Instructions
- In a large skillet, cook sliced celery and chopped green pepper in butter until tender-crisp.
- Stir in tomato paste, condensed mushroom soup, sour cream, chopped green chiles, salt, and white pepper.
- Heat thoroughly, then add cooked rice and mix well.
- Turn the mixture into a buttered, shallow, 2-quart casserole dish.
- Sprinkle with buttered soft bread crumbs and bake until golden if desired.
Tips & Substitutions
For added flavor, consider sautéing some minced garlic or onions along with the celery and green pepper. If you prefer a spicier dish, use spicy green chiles or add jalapeños. You can also substitute the Cheddar cheese with Monterey Jack or Pepper Jack for a different twist. For a vegetarian version, ensure that the cream of mushroom soup is meat-free.
Serving Suggestions
Serve the Rio Grande Casserole warm, garnished with fresh cilantro or green onions for a burst of color. It pairs beautifully with a side of Fried Green Apples for a sweet contrast. For a complete meal, consider serving it with a simple green salad or some crusty bread to soak up the creamy sauce.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave individual portions, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Rio Grande Casserole contains roughly 1261 calories, with 8g protein, 22g carbohydrates, and 128g fat. It is an excellent source of vitamin A (26% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1835mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble the ingredients in the dish, cover it tightly with plastic wrap or foil, and refrigerate. When ready to bake, remove from the fridge and let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
Can I freeze the Rio Grande Casserole?
Absolutely! To freeze, assemble the casserole but do not bake it. Cover it tightly with aluminum foil or plastic wrap and freeze for up to 2 months. To bake, thaw in the refrigerator overnight, then bake as directed, adding a few extra minutes if needed.
What can I serve with Rio Grande Casserole?
This casserole is versatile and pairs well with a variety of sides. Consider serving it with a fresh green salad, some cornbread, or even steamed vegetables. For a heartier meal, you might also enjoy it alongside a side of seasoned black beans or a simple avocado salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).