Creamy Mushroom-Rice Casserole

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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