Creamy Mushroom-Rice Casserole

"This is like a savory rice pudding, I prefer fresh sautéed mushrooms but canned will do fine, the rice will need to be cooked and completely cold before using, I sometimes like to add in steamed broccoli florets, if desired you may sprinkle some grated cheddar or mozzarella cheese on after baking and return to oven for a few minutes --- this may be doubled but you will need a very large casserole dish, a double recipe will not fit into a 13x9 dish --- prep time does not include cooking the rice."
 
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Ready In:
50mins
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • Set oven to 350°F.
  • Butter a 3-quart casserole dish.
  • In a large bowl combine the cooked rice, mushrooms and bell pepper; set aside.
  • In a saucepan heat butter over medium heat; add in onion and sauté for about 3 minutes or until softened.
  • Add in garlic, cayenne and thyme; cook stirring for 2 minutes.
  • Add in flour and stir for about 2 minutes.
  • Slowly add in cream and chicken broth; bring to a boil stirring constantly until thickened and bubbly.
  • Add in mushroom soup and 1/3 cup Parmesan cheese; mix until completely combined.
  • Season with black pepper and salt.
  • Pour over the rice and toss to coat.
  • Transfer the mixture to prepared casserole dish.
  • Sprinkle top with about 1/2 cup grated Parmesan cheese.
  • Bake uncovered for about 30 minutes or until bubbly and hot.

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