This decadent rice & mushroom casserole is sure to please the whole family!
Servings: 6 servings
Calories: 202 kcal
of long grain rice
of fresh sliced mushrooms
of chopped onion
of chopped celery
beef bouillon cubes
can condensed mushroom soup
if you want creamy rice
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!
You can use low sodium soup as well if wanted.
Rice and Mushroom Casserole
Amount Per Serving (6 servings)
Calories from Fat 63
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Total Carbohydrates 28g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.