Am back from Texas where I feasted on fried shimp, Whataburger, Luby’s and the best of all, Kiko’s mexican food, my all time favorite since the late 1970’s…just remarkable mexican food like no other.
But this week has found me looking for a few new recipes to cook for Easter Sunday. It is hard to decide between potatoes or rice, and I find myself leaning toward this new recipe from Southern Living..it will go great with my slow cooker pork roast.
1 (2.25 oz) package sliced almonds
2 (6.2 oz) boxes fast cooking long grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
2 (10 3/4 oz) cans cream of mushroom soup
2 (8 oz) cans chopped water chestnuts, drained
1 (8 oz) container sour cream
1 cup milk
1/2 teas salt
1/2 teas pepper
4 cups (16 oz) shredded cheddar cheese, divided
2 cups soft, fresh breadcrumbs
Preheat oven to 350. Bake almonds in a single layer in a shallow pan 4-6 min or until toasted, stirring halfway through.
Prepare rice mixes according to package directions.
Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Saute 10 min or until tender. Stir in next 6 ingredients, rice and 3 cups cheese. Spoon mixture into a lightly greased 15,10 in baking dish or 2 (11×7) baking dishes. Top with breadcrumbs.
Bake at 350 for 35 min. Sprinkle with remaining 1 cup cheese and top with toasted almonds. Bake 5 min.
*If you want to make this a one-dish meal, just having to add a salad, add 4 cups chopped chicken to the recipe when you are adding the rice and 3 cups cheese*