EASY MUSHROOM RICE
Scrumptious mushroom rice! Simple as can be!
Provided by Karen
Categories Side Dish Rice Side Dish Recipes
Time 1h5m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 45.4 g, Cholesterol 33.4 mg, Fat 13 g, Fiber 1.7 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 1215.8 mg, Sugar 4 g
WILD RICE MUSHROOM CASSEROLE
"My daughter is a vegetarian, so I'm always looking for meatless dishes she'd enjoy," says Vicki Schrupp. The Little Falls, Minnesota cook beefs up the taste of her creamy rice dish with sauted veggies and chicken broth.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed., Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.
Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 708mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
MUSHROOM RICE CASSEROLE
Make and share this Mushroom Rice Casserole recipe from Food.com.
Provided by LoriDe
Categories White Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 347.9, Fat 16.9, SaturatedFat 9.9, Cholesterol 41.2, Sodium 940.9, Carbohydrate 42.7, Fiber 1.2, Sugar 1.7, Protein 6.8
MUSHROOM RICE CASSEROLE
The original recipe is from Paula Deen's cookbook The Lady and Sons Too! I have tweeked it a bit. This makes a great side dish and everyone in the family will like it.
Provided by Luv2Cook inNC
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter in skillet. Finely chop onion and mushrooms. Saute both 3-5 minutes.
- Stir in rice and saute for 3 minutes longer, stirring constantly.
- Stir in the soup and consumme. I have also used chicken broth depending on what I am serving.
- Pour the mixture into a greased casserole, cover, and bake at 350 degrees for 45 to 60 minutes. Check the rice after 30 minutes; if it is drying out add a little boiling water.
Nutrition Facts : Calories 406.9, Fat 19.4, SaturatedFat 10.3, Cholesterol 38.2, Sodium 996.3, Carbohydrate 48.9, Fiber 1.7, Sugar 3.8, Protein 9.9
MUSHROOM AND RICE CASSEROLE
Mushroom and Rice Casserole There is nothing to say about this but quick, easy and very good! I got this recipe from a church cookbook about 30 years ago, and it has been a family favorite ever since.
Provided by Recipe Baroness
Categories White Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 489.2, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 1082.8, Carbohydrate 82.5, Fiber 3.7, Sugar 2.7, Protein 11.3
CHICKEN, MUSHROOMS AND RICE
Steps:
- Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
- Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
- Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
- Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.
WILD RICE AND MUSHROOM CASSEROLE
Posted for the Zaar World Tour-Canada. From the "Best of International Cooking" cookbook.
Provided by Bayhill
Categories Rice
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine rice, thyme, basil, 1/2 teaspoon salt, and stock or broth. Cover and bring to a boil. Reduce heat; simmer 40 minutes.
- Preheat oven to 350F degrees. Wash mushrooms well; slice large mushrooms into thick slices, cut small mushrooms in half.
- Melt butter in a large stovetop casserole dish. Add onions; saute until golden brown. Add prepared mushrooms; saute until lightly browned. Season to taste with remaining salt and pepper. Stir in rice mixture and any stock or broth not absorbed.
- Cover and bake 15 to 20 minutes. To serve, sprinkle parsley over top.
CREAMY MUSHROOM-RICE CASSEROLE
This is like a savory rice pudding, I prefer fresh sautéed mushrooms but canned will do fine, the rice will need to be cooked and completely cold before using, I sometimes like to add in steamed broccoli florets, if desired you may sprinkle some grated cheddar or mozzarella cheese on after baking and return to oven for a few minutes --- this may be doubled but you will need a very large casserole dish, a double recipe will not fit into a 13x9 dish --- prep time does not include cooking the rice.
Provided by Kittencalrecipezazz
Categories Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 656.1, Fat 37.1, SaturatedFat 21.1, Cholesterol 92.6, Sodium 895, Carbohydrate 63.2, Fiber 2.3, Sugar 4.2, Protein 19.4
LIGHTENED CREAMY MUSHROOM-RICE CASSEROLE
Make and share this Lightened Creamy Mushroom-Rice Casserole recipe from Food.com.
Provided by Annacia
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 171.4, Fat 1.8, SaturatedFat 0.9, Cholesterol 5.7, Sodium 101.2, Carbohydrate 31.9, Fiber 1.4, Sugar 3.7, Protein 7.2
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