Oxmoor House
Yield
Serves 6 to 8

Garnish each bowl of this soup with a little extra crispy bacon... yummy!

How to Make It

Step 1

In a skillet over medium heat, sauté bacon and onion together until bacon is crisp and onion is tender. Drain and set aside.

Step 2

Combine soup and rice in a medium saucepan; stir in bacon mixture, half-and-half and cheese.Cook over low heat until cheese melts, stirring occassionally. Serve in Biscuit Bowls, if desired.

Step 3

Biscuit Bowls:
Flatten each biscuit into a 5-inch round. Invert 8 (6-ounce) custard cups, several inches apart, on a lightly greased baking sheet. Spray bottoms of cups with non-stick vegetable spray; form flattened biscuits around cups. Bake at 350° for 14 minutes. Cool slightly and remove biscuits from cups. Return to oven and bake 7 to 10 more minutes or until golden.

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Ratings & Reviews

Julesbug's Review

CharlyC
August 19, 2013
Where's the rice?

CharlyC's Review

Julesbug
May 08, 2012
Yes it says to combine soup and the rice but what rice cause there is none mentioned in the recipe ???