The first time I pulled this Creamy Cheesy Rice Casserole out of the oven, I knew it was something special. I was scrambling for a last-minute side dish one chilly evening, with a fridge full of leftovers and a serious craving for comfort. I tossed together some cooked rice, a lonely can of soup, and a mountain of cheddar, not expecting much. But as it bubbled away, my kitchen filled with the most incredible aroma—toasty, cheesy, and deeply savory. The moment that golden, crackly top came into view, and I scooped out that first impossibly creamy, steaming spoonful, I was absolutely hooked. It’s the kind of simple, soul-warming magic I now make on repeat.
Ingredients
- 2 cups cooked white rice (see my tip below!)
- 1 can (10.5 oz) cream of chicken soup
- 2 cups shredded cheddar cheese, divided
Now, let’s talk about these three heroes. The cooked white rice is your foundation—using day-old or cooled rice is my absolute secret for the perfect texture, as fresh rice can get a bit mushy. For the cream of chicken soup, don’t be tempted to add water or milk; using it straight from the can is what gives that luxurious, hold-it-together creaminess. Finally, the cheddar. I’ve tried this with pre-shredded bags and blocks I grate myself, and trust me, shredding a block of sharp cheddar off the block makes a monumental difference. The anti-caking agents in pre-shredded cheese can prevent it from melting as smoothly, and the flavor of fresh-grated is just so much sharper and more pronounced.(See the next page below to continue…)