Creamy Rice And Mushroom Bake Recipes

CREAMY MUSHROOM-RICE CASSEROLE

Creamy Mushroom-Rice Casserole image

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.

Provided by Kittencalrecipezazz

Categories Rice

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1/3 cup butter
1 small onion, finely chopped
1 -2 tablespoon fresh minced garlic
1 pinch cayenne pepper
1/2 teaspoon dried thyme (rubbed between fingers to release flavor)
1/4 cup all-purpose flour
1 2/3 cups half-and-half cream or 1 2/3 cups evaporated milk
1 1/2 cups canned low sodium chicken broth
1 (10 ounce) can cream of mushroom soup, undiluted
1/3 cup grated parmesan cheese
3 cups cooked rice (use white or brown)
1 (10 ounce) can sliced mushrooms, well drained (can use two cans)
1 green bell pepper, seeded and finely chopped
1/2-1 teaspoon fresh ground black pepper (or to taste)
1/2 teaspoon seasoning salt (optional or to taste)
1/3-1/2 cup grated parmesan cheese

Steps:

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.

Nutrition Facts : Calories 656.1, Fat 37.1, SaturatedFat 21.1, Cholesterol 92.6, Sodium 895, Carbohydrate 63.2, Fiber 2.3, Sugar 4.2, Protein 19.4

BAKED MUSHROOM RICE

Baked Mushroom Rice image

You can vary this easy rice side dish by adding different spices or meat.

Provided by Maryanne

Categories Side Dish Rice Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups uncooked white rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup vegetable broth
½ cup chopped onion
¼ cup fresh chopped mushrooms
1 teaspoon dried parsley
1 teaspoon dried oregano
¼ cup butter, melted
salt and pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.

Nutrition Facts : Calories 363.5 calories, Carbohydrate 57.9 g, Cholesterol 20.3 mg, Fat 11.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 5.7 g, Sodium 461.9 mg, Sugar 2 g

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE

Creamy Chicken and Mushroom Rice Casserole image

Gravy, chicken soup and sour cream make this rich and hearty dish one you'll want to curl up with. Be prepared to make it often, as it fills 'em up fast and tastes fantastic! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

3 cups cubed cooked chicken
2-2/3 cups chicken gravy
2 cups uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 can (8 ounces) mushroom stems and pieces, drained
1 medium onion, chopped
2/3 cup chopped celery
2/3 cup water
1/4 cup chopped pitted green olives
1/4 cup chopped ripe olives
2 teaspoons dried parsley flakes
1/8 teaspoon pepper

Steps:

Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

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