Monday, June 4, 2012

Yellow Rice Casserole (Freezer Friendly!)

My husband jokes my love language is "Food", while his is far from it. (I'm pretty sure his is Words of Affirmation, but it also might be Silence During Sportscenter.) But because I am a good wife, I know that he loves yellow rice. So mix it up with some chicken and cheese, and he's a very happy camper.

I like that this casserole did not have a can of "cream-of" soup or have a heavy cheese sauce. It's pretty easy to put together, and while the 4 year old isn't a huge fan of this recipe (he doesn't share his father's love of yellow rice) he can make due now and then.

Our family has funny dispositions about olives. Spanish olives (like this recipe calls for) don't go over well with two members of the family, and my husband prefers no olives, so the first time I served this dish, I did some black olives on the side. We decided that the dish didn't need olives at all, so now we leave them out.

The recipe makes a 9 x 13 inch pan, so I split it into two 8 x 8 pans, freezing one for another night. I've read that mayo doesn't freeze well, but this casserole bakes up just fine. Original recipe for Imperial Rice from The Domestic Mama

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