“Sobrang Baboy” Rice Casserole Recipe: A Midnight Meal

Meya Cortez (@meyarrr)

Meya Cortez (@meyarrr), Jerome Jocson (@emowredge)

Jica Simpas (@jicasimpas)

Why settle for a midnight snack when you can have a full-on meal? This “sobrang baboy” rice casserole was made precisely for those ungodly bouts of hunger. (In fact, we ourselves made this late at night, too.)

If you’re making this recipe, you’re probably not in the mood to do anything that takes too much effort. We hear you. So this “sobrang baboy” rice casserole doesn’t too many steps; it even only takes 15 minutes; just enough of a break in-between binge-watching episodes.

The recipe also only uses canned goods and pantry staples for maximum convenience. So you don’t even have to worry about not having the ingredients—you probably already have them all.

"Sobrang Baboy" Rice Casserole Recipe



Serving Size

4-5 people

Active Time

15 mins

Total Time

15 mins

  • 4 cups cooked white rice
  • 1/2 can cream of mushroom soup
  • 1 can of sliced button mushrooms, drained
  • 1 can corned beef
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • 1/2 cup bread crumbs
  • 1/4 cup grated Parmesan
  • 4 tbsp butter, softened

Instructions for “Sobrang Baboy” Rice Casserole

  1. In a pan, cook together white rice, half a can of mushroom soup, and mushrooms until combined. Set aside.
  2. In another pan, saute garlic, onion, and corned beef together until cooked. Set aside.
  3. In a bowl, mix together bread crumbs, grated Parmesan, and softened butter.
  4. In an oven safe dish, add your mushroom rice in one layer, and slightly flatten with a spoon.
  5. Top the mushroom rice with the corned beef in an even layer.
  6. Add the bread crumb mixture to the top in an even layer.
  7. Set your oven to broil, and heat the dish until the top is golden brown.
  8. Serve.

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