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Mushroom Rice Casserole Recipe

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Chicken Mushroom Rice Casserole Recipe Peg's Home Cooking
Chicken Mushroom Rice Casserole Recipe Peg's Home Cooking from www.pegshomecooking.com

Description

Mushroom rice casserole is a comforting and delicious dish that everyone will love. This recipe takes simple ingredients and transforms them into a warm and filling meal that is perfect for any occasion. The combination of flavorful mushrooms, creamy rice, and savory spices makes this casserole a true crowd-pleaser.

Prep Time

The prep time for this mushroom rice casserole recipe is approximately 15 minutes. This includes washing and slicing the mushrooms, chopping the onion and garlic, and measuring out the ingredients.

Cook Time

The cook time for this mushroom rice casserole recipe is approximately 45 minutes. This includes cooking the rice and mushrooms, mixing in the other ingredients, and baking the casserole.

Ingredients

  • 1 cup long-grain white rice
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Equipment

  • Large pot with lid
  • Large skillet
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Cutting board and knife
  • Spoon or spatula

Method

1. Preheat the oven to 375°F. 2. In a large pot, bring the rice and water to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. 3. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes, or until softened. 4. Add the sliced mushrooms, thyme, salt, and pepper to the skillet. Cook for 5-6 minutes, or until the mushrooms are tender and browned. 5. In a large mixing bowl, combine the cooked rice, mushroom mixture, sour cream, Parmesan cheese, and chopped parsley. Mix well to combine. 6. Transfer the mixture to a 9x13 inch baking dish and smooth out the top. 7. Bake for 20-25 minutes, or until the casserole is heated through and bubbly. 8. Remove from the oven and let cool for a few minutes before serving.

Notes

This mushroom rice casserole can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply cover with foil and bake at 350°F for 20-25 minutes, or until heated through.

Nutrition Info

This mushroom rice casserole recipe makes 8 servings. Each serving contains approximately:
  • Calories: 210
  • Protein: 7g
  • Carbohydrates: 27g
  • Fat: 8g
  • Saturated Fat: 4g
  • Cholesterol: 19mg
  • Sodium: 487mg
  • Potassium: 226mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 490IU
  • Vitamin C: 6mg
  • Calcium: 132mg
  • Iron: 1mg

Recipe Tips

  • For a vegetarian version, use vegetable broth instead of water to cook the rice.
  • You can substitute different types of mushrooms, such as cremini or shiitake, for the button mushrooms.
  • For a heartier meal, add cooked chicken or sausage to the casserole before baking.
  • You can also top the casserole with additional grated Parmesan cheese or breadcrumbs before baking for a crispy crust.

Enjoy this mushroom rice casserole recipe as a main dish or as a side dish with your favorite protein. It's a delicious and easy way to enjoy the flavors of fall!


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