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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.
- 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
- 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.