Creamy Rice And Mushroom Bake Recipes

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.

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.

Steps:

• Preheat oven to 350º F.
• Grease 11 x 7-inch baking dish.
• Melt margarine in large skillet over medium heat.
• Add mushrooms, onion, garlic and Worcestershire sauce; cook, stirring occasionally, for 3 to 4 minutes or until mushrooms are soft.
• Beat cream cheese and eggs in large mixer bowl until creamy.
• Mix in evaporated milk, parsley, salt, and pepper.
• Stir in rice and mushroom mixture.
• Pour into prepared casserole dish.
• Bake for 35 to 40 minutes or until set and light brown around edges.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
• Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.

Steps:

• Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
• Bake at 375 degrees F 45 minutes or until done.

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!

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.

Steps:

• In a large skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. , Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.

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.