Zutaten für Mushroom Rice Casserole
- 2 tablespoons butter
- Fresh Mushrooms
- Onion
- Long Grain Rice
- Cream Of Mushroom Soup
- Beef Consomme
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Zubereitung von Mushroom Rice Casserole
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 pound of sliced mushrooms and 1 medium onion, chopped, to the skillet. Sauté for 5-7 minutes, until softened and lightly browned.
- Stir in 1 ½ cups of long-grain rice and cook for 3 minutes, stirring constantly, until lightly toasted.
- Pour the mushroom and rice mixture into a greased 9x13 inch casserole dish.
- In a separate bowl, whisk together 2 cups of chicken broth, 1 cup of heavy cream, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Pour the broth mixture evenly over the rice mixture in the casserole dish.
- Cover the casserole dish with foil and bake for 45-50 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the rice is cooked through and the top is lightly golden brown. If the casserole seems dry halfway through, add a splash of boiling water.
- Let the casserole stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
13g
Fat
51g
Carbs
15g
