Church Pantry Lifesaver

This 3-Ingredient Baked Cheese-and-Rice Church Casserole is the ultimate “pantry-friendly” comfort food. A favorite at community gatherings and holiday tables, it uses the rich, creamy flavors of condensed soup to transform simple white rice into a gooey, cheesy side that pairs perfectly with nearly any main dish.

3-Ingredient Baked Cheese-and-Rice Church Casserole

Ingredients

• Cooked white rice – 3 cups
• Shredded cheddar cheese – 2 cups
• Condensed cream of mushroom or chicken soup – 1 can (10 ½ oz)

Instructions

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

Step 2: Combine the Ingredients
In a large bowl, mix together the cooked rice, the can of condensed soup, and most of the shredded cheese. Save a small handful of cheese for sprinkling on top later. Do not add water or milk—the thick soup helps bind the rice into a creamy casserole.

Step 3: Season (Optional)
Stir the mixture until everything is evenly coated. Taste and add a pinch of salt or pepper if desired; often the cheese and soup provide enough seasoning on their own.

Step 4: Bake Covered
Spread the rice mixture evenly in your prepared dish. Sprinkle the reserved cheese on top. Cover tightly with aluminum foil and bake for 20 minutes.

Step 5: Brown the Top
Remove the foil and bake an additional 10–15 minutes, until the edges are bubbly and the top cheese is melted and lightly golden.

Step 6: Let It Rest
Allow the casserole to sit for 5–10 minutes before serving. This resting time helps it set so you can serve clean, neat portions.