DescriptionThis Creamy Cheesy Stir-Fry Rice Bake is pure comfort food with big payoff and minimal effort. Frozen stir-fry vegetables, fluffy rice, and savory protein come together in a rich, cheesy sauce made from Velveeta and cream-of soup. It’s hearty, flexible, and deeply satisfying — the kind of dish that disappears fast and reheats even better.

Ingredients

• 3 cups cooked white or jasmine rice
• 1 (12–16 oz) bag frozen stir-fry vegetables
• 8 oz Velveeta, cubed
• 1 can cream of mushroom soup (or cream of chicken)
• 1/2 cup milk
• 1 Tablespoon butter
• 1/2 onion, diced
• 3/4 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil (optional but excellent)
• 1 cup cooked chicken, ham, or rotisserie turkey (optional)
• 1/2 cup shredded cheddar or mozzarella (optional topping)

Preparation

1. Preheat oven to 375°F. Lightly grease a 9” x 13” baking dish.
2. In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 3–4 minutes.
3. Stir in garlic powder and cook for 10–15 seconds to bloom the flavor.
4. Add frozen stir-fry vegetables and cook until heated through and excess moisture cooks off.
5. Lower heat and add Velveeta, cream-of soup, milk, soy sauce, sesame oil, salt, and pepper. Stir until smooth and creamy.
6. Fold in cooked rice and protein (if using) until evenly coated.
7. Transfer mixture to the prepared baking dish, spread evenly, and top with shredded cheese if desired.
8. Bake uncovered for 25–30 minutes until bubbly and lightly golden.
9. Rest 5 minutes before serving.

Optional Upgrades

• Add crushed red pepper or chili crisp for heat
• Sprinkle crispy fried onions or panko on top for crunch
• Swap in cream of onion or celery soup for a different flavor base