Rice and Mushroom Casserole

Total Time
1hr 5mins
Prep
20 mins
Cook
45 mins

Great side dish to almost any meat, such as roast chicken, broiled fish, steaks....whatever! I've used up small amounts of leftover veggies in this casserole...peas, chopped cooked broccoli - use your imagination.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350°. In a skillet over medium heat, cook rice, stirring constantly, until rice is golden, about 5 minutes (it's no mistake that the rice is 'dry fried' so don't add any butter). Pour rice into a 1-quart casserole dish.
  2. In same skillet, in 2 tablespoons hot butter, cook mushrooms, onion and celery until tender, about 5 minutes. Add remaining ingredients and heat to boiling.
  3. Pour mixture from skillet over rice in casserole. Cover and bake 35 minutes or until all liquid is absorbed.
  4. With a fork, lightly toss 2 tablespoons butter into rice mixture until butter is melted and mixture is fluffy.