This week I have been very lazy. Let's just say I haven't gone to the grocery store yet...at all. That's a big deal in our house. Typically I go at least once a week to grab some produce and at least a gallon of milk for my baby calf husband. This week I just wasn't feeling it and wanted to use some of the things I have on hand. I took an inventory: tons of celery, onions from my parent's friend's dad (yeah like an urban legend), cream of somethin' soups, ham, frozen veggies and of course rice. I thought to myself, Rice Bake sounds good and this little recipe was born.
Since I was coming up with this one on my own I really didn't know how much liquid I would need. So, don't laugh when you see me add more soup half way though this recipe. Do as I say in the recipe not as I do in the pictures. See, I'll be a good parent right?
Mr. Schwartz is out of the house this weekend and I'm so excited to lay around in my pj's work on this little blog I have going and eat things he wouldn't like. Well, he really likes everything so tonight I will really have to think of something. Hummm....
Anyway, enjoy your day today it's a beautiful one in Minnesota! Happy Weekend.
Musical Selection: Rawnald Gregory Erickson the Second by Starf**ker. I'm planning on jamming to this as soon as I get home and pour myself a glass of wine. As Riri says, cheers to the freakin' weekend. It has been one hell of a week.
I topped mine with a little parm and parsley. Leftovers of this were fantastic as well. Just a tip, if it gets too dry when reheating, add a little more milk and it will be perfect.
1 large onion
1 cup celery
1 cup diced ham
1 cup cheddar cheese
1 1/2 cup long grain rice
2 cans cream of mushroom/chicken/celery soup
3 cans milk
1 bag of frozen veggies
Parmesan cheese/parsley for topping (optional)
Preheat your oven to 375
Dice the onions, celery and ham. Put into a frying pan with a drizzle of canola/olive oil. Sauté until the veggies soften and the ham browns a bit.
Pour in the remaining ingredients, stir until combined.
Grease/spray a 9x13 baking dish and pour mixture in.
Bake for an hour. Stir the bake and check to see if the rice is cooked. If it looks dry add a little additional milk and continue baking until the rice is fully cooked.
Top with parmesan cheese and parsley
Recipe by: Mrs. Schwartz