Creamy Mushroom Rice Casserole Food

CREAMY WILD MUSHROOM AND WILD RICE CASSEROLE

Steps:

• Make the bread crumbs -- In a small food processor, take a couple slices of bread and process till you get fine crumbs. Measure out 1 1/2 cups. Then you can either buy ground or chopped fine pecans or you can grind your own. I like to buy the small 1/2 cup packages when I only need a small amount. In a large saute pan, add the the butter and melt on medium high, add the bread crumbs and nuts and cook until lightly browned, 3-4 minutes is all it takes. Remove and let cool.
• Rice -- Make the rice according to directions. Any time I cook with rice, couscous, etc., I try to use chicken or vegetable broth rather than water to cook the grains. It just adds so much flavor with little work, but that is optional. Cook the rice and add to a 13x9 greased (or sprayed with pam) casserole dish.
• Vegetables -- In that same pan we made the bread crumbs in (no need to use another pan), heat the olive oil and butter on medium heat and add the fennel, onions and mushrooms and cook on medium until they have become translucent and the mushrooms tender, about 7-10 minutes. then add the thyme, parsley salt and pepper and mix well. Add this to the rice in the casserole dish and lightly mix.
• Sauce -- Once again in that same pan, add the butter and melt on medium, then add the flour and mix to make a roux. Let it cook just a minute. Now add the milk and stir well. Add in the sherry and then the seasoning. Bring to a medium boil just until it slightly thickens and then add in the shredded cheese and stir. Cook until nice a creamy and thick. Should resemble a nice cheese sauce. Pour this mixture over the rice and vegetables. Lightly toss to combine.
• Topping -- Top with those bread crumbs and bake at 350 for 20 minutes until bubbly and the bread crumbs are golden brown.

LIGHTENED CREAMY MUSHROOM-RICE CASSEROLE

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Pam spray a 2-quart casserole dish (or one large enough to hold the mixture).
• In a skillet heat water over medium heat; add in onion, celery and green bell pepper; cook stirring over medium heat until softened (about 5 minutes, adding water as needed) or until well softened adding in garlic the last 2 minutes of cooking, place the mixture into the bowl.
• 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).
• Transfer to prepared casserole dish.
• Sprinkle parmesan cheese evenly over the rice mixture.
• Bake uncovered for 35-45 minutes.

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE

Steps:

• Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

CREAMY RICE CASSEROLE

Steps:

• Preheat oven broiler. In a small saucepan, bring 2 cups water to a boil and add butter and salt. When the butter is melted, add rice and return to a boil. Reduce heat to very low, cover rice with a tight-fitting lid, and cook 25 to 30 minutes. Spread rice on a baking sheet to cool. (To cool quickly, put the rice on the baking sheet in the freezer for 10 to 15 minutes, stirring every five minutes.)
• Place poblano on a broiling pan about 2 inches from the broiler. Using a pair of tongs, turn poblano every 3 to 5 minutes, until blistered all over, about 15 minutes. (Alternatively, the poblano may be roasted directly over a gas flame, turning every minute until blistered all over, 3 to 5 minutes.) Transfer to a paper bag and allow to cool. Reduce oven to 350 degrees.
• When the poblano is cool enough to handle, gently scrape away blistered outer skin and discard the top. Slice open lengthwise and gently scrape away and discard seeds. Slice lengthwise in quarter-inch strips, and cut cross-wise into quarter-inch dice. In a small bowl, combine the sour cream, 1/8 cup chopped onion, and chopped cilantro. Season with salt to taste.
• In a skillet over medium heat, heat vegetable oil until shimmering. Add 1/4 cup chopped onion and garlic. Sauté until translucent, 1 to 2 minutes. Add diced poblano and sauté 1 minute, then remove from heat and transfer to a casserole or clay pot. Add the rice, corn, and peas. Toss lightly. Add sour cream mixture and grated cheese. Mix lightly but thoroughly. Cover the casserole or clay pot with a lid or foil; if using a Pyrex casserole, reduce oven temperature to 325 degrees. Bake until thoroughly heated, about 30 minutes. Serve with a green salad, if desired.

MUSHROOM RICE CASSEROLE

Steps:

• Mix all ingredients.
• Place in buttered 2 qt.
• casserole dish.
• Bake uncovered at 350 degrees for 1 hour (or until all liquid is absorbed).
• Stir before serving.

MUSHROOM AND RICE CASSEROLE

Steps:

• melt butter in a skillet on top of the stove and sauté onions until clear in the butter.
• then add in rice and fry the rice until well colored and slightly browned. (Its kind of like rice a roni).
• place mixture into a covered casserole dish.
• add consomme`.
• drop in the mushrooms and parsley; add salt and pepper to taste and bake at 350F for about 45 minutes until the mushrooms rise to the top of the rice mixture.
• uncover and mix the mushrooms and fluff the rice.
• Then serve!

CREAMY RICE CASSEROLE

Steps:

• preheat oven to 350. grease a baking dish.
• warm the butter in a skillet over medium heat.
• add the onion and saute till soft. stir in the corn and chile and cook for about 5 minutes.
• transfer the corn and chile mixture to a large bowl.
• stir in the rice and remaining ingredients.
• spoon the mixture into the baking dish and bake, covered for 25 minutes.
• uncover and bake for 5 minutes more.
• serve warm.

CREAMY MUSHROOM-RICE CASSEROLE

Steps:

• 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.