Lightened Creamy Mushroom Rice Casserole Food

RICE AND MUSHROOM CASSEROLE

Steps:

• Preheat your oven to 350 degrees. Take 2 tbsp of the butter and grease a medium sized lidded casserole.
• Take your rice and in a bare hot pan, brown it. Don't use the butter, the rice browns from the heat alone. Make sure to swirl it around so it doesn't burn. At this point, start your kettle boiling for the water you need.
• When the rice is beautifully browned, put it into the casserole dish that you are going to bake it in.
• Take all your veggies and 2 tablespoons of the butter, and fry them up. You want the mushrooms to lose most of their moisture and the onions and celery to be soft.
• Take your 2 cubes of bouillon, and dissolve into the 2 1/2 cups of boiling water. When it's dissolved, mix in the mushroom soup, then put it into the pan with the veggies, and bring to a boil.
• Once it's boiling, remove it from the stove and pour over the browned rice in the casserole dish.
• Bake at 350 degrees for about 35 minutes, until the liquid is all absorbed. Remove from the oven. If you made the non-soup version lightly toss with some butter, while fluffing the rice. Then serve!

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.

CREAM OF MUSHROOM CASSEROLE

Steps:

• Bring a large pot of water to a boil for the egg noodles.
• Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper.
• Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off.
• Preheat broiler to high.
• While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce.
• Lightly cover a flameproof casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.

EASY MUSHROOM RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
• Cover, and bake in the preheated oven for 60 minutes.

LOW - FAT CREAMY MUSHROOM AND RICE

Steps:

• In sauce pan bring soup, stock, and water and mushrooms to boil.
• Add rice, stir and cover for 10 minutes.

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.

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.

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!