CREAMY RICE AND MUSHROOM BAKE

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

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

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 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.

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

*** Explore more Creamy Rice And Mushroom Bake Recipes »

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