MUSHROOM AND RICE CASSEROLE
Mushroom and Rice Casserole There is nothing to say about this but quick, easy and very good! I got this recipe from a church cookbook about 30 years ago, and it has been a family favorite ever since.
Provided by Recipe Baroness
Categories White Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 489.2, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 1082.8, Carbohydrate 82.5, Fiber 3.7, Sugar 2.7, Protein 11.3
TVP MUSHROOMS RICE CASSEROLE
Another way to use Textured Vegetable Protein. Cooking time doesn't include time to cook brown rice.
Provided by Budgiegirl
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine TVP, water and ketchup. Set aside.
- In a skillet saute onion in oil until translucent.
- Add cooked rice, TVP, and mushrooms.
- Place all ingredients and seasoning in a 2 quart casserole.
- Cover and bake at 350 for 30-35 minu.
Nutrition Facts : Calories 375.8, Fat 5.1, SaturatedFat 0.7, Sodium 229.5, Carbohydrate 74.4, Fiber 3.7, Sugar 2.3, Protein 7.9
WILD RICE AND MUSHROOM CASSEROLE
Posted for the Zaar World Tour-Canada. From the "Best of International Cooking" cookbook.
Provided by Bayhill
Categories Rice
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine rice, thyme, basil, 1/2 teaspoon salt, and stock or broth. Cover and bring to a boil. Reduce heat; simmer 40 minutes.
- Preheat oven to 350F degrees. Wash mushrooms well; slice large mushrooms into thick slices, cut small mushrooms in half.
- Melt butter in a large stovetop casserole dish. Add onions; saute until golden brown. Add prepared mushrooms; saute until lightly browned. Season to taste with remaining salt and pepper. Stir in rice mixture and any stock or broth not absorbed.
- Cover and bake 15 to 20 minutes. To serve, sprinkle parsley over top.
MUSHROOM CASSEROLE
Fresh Mushrooms, Rice (White, Brown or wild) OR Barley whichever you like baked into a great little side dish, with cottage cheese and sour cream for the creaminess.
Provided by kzbhansen
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees.
- Spread butter or olive oil evenly into a 9x13 baking pan.
- In a large skillet over medium-high heat saute the mushrooms in olive oil adding a bit of salt to the mix. Saute so until the mushrooms have released their liquid and have browned a bit.
- Add the onions and cook for another 4 or 5 minutes or until they are translucent.
- Add the garlic and cook for another minute. Remove from heat.
- Add the cooked rice to the skillet and stir until well combined.
- In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
- Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and bake for 30 minutes.
- Remove foil and bake for another 20 or 30 minutes until and golden brown along the edges. Sprinkle with chopped Thyme or Tarragon, and the remaining Parmesan.
MUSHROOM RICE CASSEROLE
This comes from "The Lady and Sons" Recipe book. This is very filling and great for cold days! I hope you enjoy it, I loved it!
Provided by littlePirate
Categories Long Grain Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter in a skillet.
- Saute the mushrooms and onions for 5 minutes.
- Stir in the rice and saute for 3 more minutes, keep stirring.
- Pour the mixture into a greased casserole dish.
- Cover and bake for 45-60 minutes at 350 degrees.
- If it seems dry half way during cooking add a little bit of boiling water.
Nutrition Facts : Calories 399.8, Fat 19.3, SaturatedFat 10.3, Cholesterol 38.2, Sodium 994.7, Carbohydrate 47.8, Fiber 1.3, Sugar 3.3, Protein 8.9
WILD RICE AND MUSHROOM CASSEROLE
This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving - and beyond. If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.
Provided by Melissa Clark
Categories dinner, casseroles, grains and rice, main course, side dish
Time 1h45m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
- Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
- In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
- Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.
- In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you'd think.)
- Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
- In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
- Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 11 grams, Carbohydrate 110 grams, Fat 14 grams, Fiber 23 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 686 milligrams, Sugar 8 grams
EASY CHICKEN-MUSHROOM AND RICE CASSEROLE
This is so easy to put together just mix all ingredients then bake, it's a great recipe to use leftover chicken or even turkey, you can either top the casserole with crushed cornflakes or sprinkle shredded cheese on the last 5 minutes of baking. Prep time does not include cooking the rice of chicken.
Provided by Kittencalrecipezazz
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- In a large bowl stir all ingredients together (except the shredded cheese or cornflake crumbs) mix well to combine, then season with salt and black pepper and a pinch of cayenne pepper (if using).
- Transfer to the prepared baking dish.
- Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.
- Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).
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