Kittencal's Baked Mushroom Parmesan Rice
Recipe: #14323
September 21, 2014
Categories: Casseroles, Side Dishes, Rice, White Rice, Mushrooms, Christmas Easter, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, Gluten-Free, Vegetarian, Vegetarian Dinner, more
"This is creamy and delicious, if you love risotto then you will love this rice! I have canned mushroom listed, feel free to use fresh sauteed in place of canned which I have done many times in the past if I have them in my fridge"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (289.5 g)
- Calories 220.4
- Total Fat - 10.7 g
- Saturated Fat - 4.8 g
- Cholesterol - 20.3 mg
- Sodium - 1369.5 mg
- Total Carbohydrate - 20.2 g
- Dietary Fiber - 2.6 g
- Sugars - 4.9 g
- Protein - 11.2 g
- Calcium - 363 mg
- Iron - 0.6 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F (or 350 degrees F for air-convection oven). Set oven rack to second-lowest position.
Step 2
Grease a medium casserole dish (choose one with a tight-fitting lid).
Step 3
Heat oil or butter (or both) in a medium skillet over medium-high heat; add in onion and saute until softened (about 3 minutes). Add in garlic and canned sliced mushrooms; cook for 2-3 minutes. Add in dry rice; cook stirring constantly with a wooden spoon until light browned (about 3-4 minutes, what closely, do not burn!). Transfer into casserole dish.
Step 4
In a bowl whisk condensed soup with water, milk, Parmesan cheese, pepper and salt until smooth. Pour over the rice mix and mix lightly with a spoon. Sprinkle the cheddar cheese over the top.
Step 5
Cover with a tight-fitting lid.
Step 6
Bake covered for 30 minutes.
Step 7
Remove from oven and stir the mixture. Return to oven and continue baking uncovered for another 10-15 minutes or until the rice is soft.
Step 8
After baking, you can mix in more Parmesan cheese if desired. This is best if eaten right away.
Tips
No special items needed.
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