Rice Hotdish

Hotdish is Midwest shorthand for a hearty, one-pan baked casserole, and this rice version is pure cold-weather comfort. It starts by browning ground beef with celery, then everything gets baked together with rice until tender and creamy.

The creaminess comes from a trio of canned soups, cream of mushroom, cream of celery, and cream of chicken, which melt into a rich, savory sauce as the rice cooks and drinks up the liquid.

A couple tablespoons of soy sauce is the sneaky-good addition, deepening the whole dish with savory, umami richness that keeps it from tasting bland.

Baking it covered lets the rice steam and plump evenly; a stir partway through keeps it from sticking or drying at the edges.

The goal, as the recipe says, is a hotdish that’s neither dry nor watery, but creamy and just-set.

Pro Tips

• Brown the beef well for flavor, and drain excess fat before combining.
• Use long-grain white rice and the full amount of hot water so it cooks through evenly.
• Stir once partway through baking to keep the rice from sticking to the dish.
• Check near the end; add a splash of water if it looks dry, or uncover briefly if it’s too wet.

Variations

• Swap soy sauce for tamari, with gluten-free soups, to keep it gluten-free.
• Add mushrooms, peas, or diced onion for more vegetables.
• Top with shredded cheese or crispy fried onions for the last few minutes.