CREAMY RICE AND MUSHROOM BAKE

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Creamy Rice and Mushroom Bake image

Around Mom and Dad's, this would only be eaten by Mom, Chris, and me. Pop wouldn't really get excited over rice and shrooms. I DO, however. I love them both. This is easy and good with beef or chicken.

Provided by Redneck Epicurean

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons margarine
3 cups mushrooms, sliced
1 small onion, chopped
2 garlic cloves, finely chopped
1 teaspoon Worcestershire sauce
6 ounces cream cheese, softened
2 large eggs
1 (12 ounce) can evaporated milk
3 teaspoons dried parsley flakes
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3 cups cooked rice

Steps:

  • Preheat oven to 350ยบ 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.

Nutrition Facts : Calories 369.7, Fat 19.9, SaturatedFat 10.1, Cholesterol 118.1, Sodium 805.3, Carbohydrate 36.2, Fiber 0.9, Sugar 1.4, Protein 11.7

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