Creamy Mushroom-rice Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/3 cup butter
• 1 small onion, finely chopped
• 1 -2 tablespoon fresh minced garlic
• 1 pinch cayenne pepper
• 1/2 teaspoon dried thyme (rubbed between fingers to release flavor)
• 1/4 cup all-purpose flour
• 1 2/3 cups half-and-half cream or 1 2/3 cups evaporated milk
• 1 1/2 cups canned low sodium chicken broth
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 1/3 cup grated parmesan cheese
• 3 cups cooked rice (use or brown)
• 1 (10 ounce) can sliced mushrooms, well drained (can use two cans)
• 1 green bell pepper, seeded and finely chopped
• 1/2-1 teaspoon fresh ground black pepper (or to taste)
• 1/2 teaspoon seasoning salt (optional or to taste)
• 1/3-1/2 cup grated parmesan cheese

Recipe

• 1 set oven to 350°f.
• 2 butter a 3-quart casserole dish.
• 3 in a large bowl combine the cooked rice, mushrooms and bell pepper; set aside.
• 4 in a saucepan heat butter over medium heat; add in onion and sauté for about 3 minutes or until softened.
• 5 add in garlic, cayenne and thyme; cook stirring for 2 minutes.
• 6 add in flour and stir for about 2 minutes.
• 7 slowly add in cream and chicken broth; bring to a boil stirring constantly until thickened and bubbly.
• 8 add in mushroom soup and 1/3 cup parmesan cheese; mix until completely combined.
• 9 season with black pepper and salt.
• 10 pour over the rice and toss to coat.
• 11 transfer the mixture to prepared casserole dish.
• 12 sprinkle top with about 1/2 cup grated parmesan cheese.
• 13 bake uncovered for about 30 minutes or until bubbly and hot.