This 3-Ingredient Baked Cheese-and-Rice Church Casserole is the ultimate “pantry staple” comfort dish. Known for its presence at community potlucks and holiday sideboards, it relies on the rich, condensed flavors of cream soup to turn simple white rice into a decadent, gooey side dish that pairs with almost any protein.

 

3-Ingredient Baked Cheese-and-Rice Church Casserole
Ingredients
INGREDIENTS AMOUNT
Cooked white rice 3 cups
Shredded cheddar cheese 2 cups
Condensed cream of mushroom (or chicken) soup 1 can (10 1/2 oz)
How To Make 3-Ingredient Baked Cheese-and-Rice Church Casserole:
Step 1: Prep and Preheat: Preheat your oven to 350°F. Lightly grease a 2-quart baking dish (an 8×8-inch pan is perfect) with butter or non-stick cooking spray.

 

Step 2: Mix the Base: In a large mixing bowl, combine the 3 cups of cooked rice, the 10 1/2 oz can of condensed soup, and the shredded cheese.

 

Note: Reserve a small handful of cheese to sprinkle on top later. Ensure you do not add water or milk to the soup; you want the concentrated texture to bind the rice.

Step 3: Season (Optional): Give the mixture a quick stir until the rice is thoroughly coated. Taste a small amount and add a pinch of salt or pepper if desired, though the cheese and soup usually provide enough seasoning.

Step 4: Layer and Bake: Spoon the mixture into your prepared dish and smooth it into an even layer. Top with your reserved handful of cheese. Cover the dish tightly with aluminum foil and bake for 20 minutes.

Step 5: Crisp the Top: Remove the foil and bake for an additional 10/15 minutes. You are looking for the edges to bubble and the cheese on top to be completely melted and lightly golden.

Step 6: Rest: Allow the casserole to sit for 5/10 minutes before serving. This “setting” time ensures you get a clean scoop rather than a loose mixture.