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1
Combine soup, water and rice in pan, bring to boil, stir once.
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2
Cover, reduce heat and simmer 45 minutes.
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3
Stir to mix; pull off heat and let set for 15 minutes.
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4
Meanwhile, combine all canned vegetables in a bowl to mix evenly, set aside.
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5
Combine yogurt and spices until well mixed, fold into rice until well distributed.
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6
In a 9 x 13 baking dish layer 1/2 of the vegetable mixture, then 1/2 the rice mixture followed by 1/2 the cheese.
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7
Repeat 1st two layers.
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8
Evenly intersperse French fried onions for next layer, top with remaining cheese.
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9
If you made this ahead of time and it is just coming out of the refrigerator, place in a cold oven and bake for 45 min at 475 degrees.
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10
Otherwise it might be bubbly and done after 30 minutes or so.
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11
I served this as a side for a store bought roast chicken that I reheated at the same time until the bird had an internal temp of 165 degrees.
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12
The next night --
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13
we had French Onion, Rice and Vegetable Casserole Revisited --
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14
1/2 pan Leftover French onion, rice and vegetable casserole.
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15
1 pkg chicken gravy.
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16
2 Tbsp Au Jus.
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17
1/4 C Greek yogurt.
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18
1/2 Chicken leftovers, diced; after roasting a chicken my household usually has half the
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19
bird eaten, give or take.
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20
If you have less than a quarter of your chicken left you
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21
may need to supplement with additional cooked chicken either you prepare or purchase pre-prepared.
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22
2 Tbsp milk.
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23
2 tsp pepper.
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24
Put leftover French onion, rice and vegetable casserole into oven and heat to 375 degrees.
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25
Fix chicken gravy as directed on package, add Au Jus and stir until mixed.
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26
Next you will incorporate the yogurt, chicken, milk and pepper.
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27
Cook/keep warm over a low heat until casserole comes to temperature To serve, place helping of casserole on plate topped with chicken mixture.
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28
Enjoy!
