‘Kay, tonight is just brown rice, cream of mushroom soup, a bag ‘o frozen veggies (stirfry type -had asperagus and water chestnuts and some sort of orientally stuff.)
I just cooked the rice, lobbed it all together in a casserole dish, mixed some sage, thyme, and oregano in it, scattered bread crumbs on the top and threw it in the oven with the lid on. I am hoping it will kind of bubble together and I can take the lid off when it looks nearly done to toast the crust.
Hope it works out.
This recipe has some nice qualities in that it’s all stuff you are likely to have on hand in your cupboards and it only uses one pot to cook the rice and the casserole dish to finish it off. I hope it doesn’t come out too bland.
Unfortunately, I didn’t use any of my Los Poblanos veggies in it. I’m getting lazy. Maybe tomorrow I will steam some broccoli or cauliflower.
