Kittencal's Creamy Mushroom Risotto Bake

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Total Time
1hr 10mins
Prep
20 mins
Cook
50 mins

The rice must be cold so use leftover cold rice or make a day ahead and refrigerate, I use converted rice for this but white long grain will do fine as long as the rice is semi-firm and not overcooked see my Kittencal's Perfect Cooked White Rice (Soft, Medium or Firm) --- If you prefer a thicker rice casserole then omit the milk or reduce to 1/4 cup. The complete recipe may be doubled, this is *really* good! :)

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Ingredients

Nutrition

Directions

  1. Set oven to 350 degrees (set oven rack to second-lowest position).
  2. Butter a 2-quart casserole dish (or one large enough to hold the mixture).
  3. In a skillet heat butter over medium heat until melted; add in onion, celery and green bell pepper; cook stirring over medium heat until softened (about 5 minutes) or until well softened adding in garlic the last 2 minutes of cooking, place the mixture into the bowl.
  4. Add in soup, milk, drained canned mushrooms mayonnaise, sour cream, black pepper, garlic powder and cooked cold rice; mix with a wooden spoon until well combined adjusted black pepper and adding in a small amount of salt to taste (I use seasoned salt).
  5. Transfer to prepared casserole dish.
  6. Sprinkle parmesan cheese evenly over the rice mixture.
  7. Bake uncovered for 35-45 minutes.