Rice Casserole

This rice casserole is about as straightforward as dinner gets. Cooked rice lines the bottom of a baking dish, then you layer on chopped onion, grated cheese, sliced tomatoes (or summer squash or zucchini if you prefer), and a topping of sour cream or yogurt. Thirty minutes in the oven melts everything together.

The beauty here is flexibility. The recipe is more of a template than a rigid formula. Use whatever vegetables look good, whatever cheese you have on hand, and whatever amount of rice fills your dish. Non-fat cheese and sour cream keep things light without sacrificing that melty, creamy texture.

The tomato slices release their juice as they bake, which soaks down into the rice and cheese layer and creates a saucy, savory base.

Kitchen Tips

• Spread the rice in an even layer on the bottom. Uneven rice means some bites are all rice and some have none
• Slice the tomatoes about ¼ inch thick. Too thin and they disintegrate. Too thick and they don’t heat through
• Use ripe, in-season tomatoes for the best flavor. Out-of-season tomatoes can taste watery and bland
• Let the casserole rest 5 minutes after baking before scooping. It sets up slightly and serves more cleanly

Variations

• Add a layer of sauteed mushrooms or roasted peppers for extra depth
• Use brown rice instead of white for more fiber and a nuttier flavor
• Sprinkle breadcrumbs mixed with a little olive oil on top for a crunchy crust