Mushroom and Rice Casserole
A comforting and delicious Mushroom and Rice Casserole that combines earthy flavors with creamy rice, perfect for family gatherings and weeknight dinners.
Ingredients
Main Ingredients
- 1 cup uncooked rice white or brown; brown provides a nutty flavor
- 2 cups vegetable broth for a deeper taste
- 2 cups mushrooms, sliced cremini or button, depending on preference
- 1 medium onion, diced
- 2 cloves garlic, minced more can be added for garlic lovers
- 1 teaspoon dried thyme or mix with rosemary
- 1 cup heavy cream can substitute with coconut milk for a lighter option
- 1 cup shredded cheese such as cheddar or mozzarella; vegan cheese can be used
- Salt and pepper to taste
- Olive oil or butter for sautéing
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a medium-sized baking dish.
- In a medium saucepan, bring the vegetable broth to a simmer and add the rice. Cover and cook according to package instructions until tender (typically 15-20 minutes for white rice).
- While the rice cooks, heat olive oil or butter in a large skillet over medium heat. Add onions and sauté until they're translucent, about 4-5 minutes.
- Toss in the garlic, followed by the sliced mushrooms. Continue cooking until the mushrooms are golden and fragrant, around 5-7 minutes.
- Stir the dried thyme, salt, and pepper into the mushroom mixture.
- Once the rice is cooked, pour it into the skillet with the mushroom mixture. Mix well, then add the heavy cream and half of the cheese to the skillet, stirring until everything is well combined.
- Transfer the mixture to your prepared baking dish, spreading it evenly. Sprinkle the remaining cheese on top.
Baking
- Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes. Can be frozen for up to 3 months.