Church Pantry Lifesaver

This 3-Ingredient Baked Cheese-and-Rice Church Casserole is the definition of simple, comforting food. A longtime staple at potlucks, church dinners, and holiday spreads, it relies on pantry basics and condensed soup to turn plain white rice into a creamy, cheesy side dish that complements almost any entrée.

3-Ingredient Baked Cheese-and-Rice Church Casserole

Ingredients

• Cooked white rice – 3 cups
• Shredded cheddar cheese – 2 cups
• Condensed cream of mushroom or cream of chicken soup – 1 can (10½ oz)

Instructions

Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F. Lightly coat a 2-quart baking dish (an 8×8-inch pan works well) with butter or non-stick cooking spray.

Step 2: Mix Everything Together
In a large mixing bowl, combine the cooked rice, condensed soup, and most of the shredded cheese. Set aside a small portion of the cheese to use as a topping later. Do not dilute the soup—the thickness is what gives the casserole its creamy texture.

Step 3: Optional Seasoning
Stir until the mixture is evenly blended. Taste and add a small pinch of salt or pepper if needed, though the soup and cheese usually provide plenty of flavor on their own.

Step 4: Bake Covered
Transfer the rice mixture to the prepared baking dish and spread it evenly. Sprinkle the reserved cheese over the top. Cover tightly with aluminum foil and bake for 20 minutes.

Step 5: Finish Uncovered
Remove the foil and return the dish to the oven for another 10–15 minutes, until the casserole is bubbling around the edges and the cheese on top is melted and lightly browned.

Step 6: Rest Before Serving
Let the casserole stand for 5–10 minutes before serving. This allows it to firm up slightly, making it easier to scoop and serve neatly.