Bacon Mushroom And Rice Bake Recipe

Ingredients for Bacon Mushroom And Rice Bake

• 6 slices bacon
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 1/2 green bell pepper, chopped
• Mushroom Soup
• 1/4 cup grated Parmesan cheese
• 1/2 cup milk
• Converted White Rice
• Canned Mushroom Slices
• Salt And Pepper

How to Make Bacon Mushroom And Rice Bake

1. Preheat oven to 325°F (160°C).
2. Grease a 9x13 inch casserole dish with butter.
3. Cook 1 cup of converted rice according to package directions (or use the method in step 12). Set aside to cool slightly.
4. Cook 6 slices of bacon in a large skillet until crispy. Remove bacon and chop into large pieces. Set aside.
5. If desired, drain off excess bacon grease, leaving about 1 tablespoon in the skillet.
6. Add 1/4 cup butter to the skillet. Saute 1 medium onion (chopped), 2 cloves garlic (minced), 2 stalks celery (chopped), and 1/2 green bell pepper (chopped) for 4-5 minutes, or until softened.
7. Add 8 oz mushrooms (sliced) and cook for another 3-5 minutes.
8. In a large bowl, combine the cooked rice, bacon, sauteed vegetables, 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1/2 cup shredded cheddar cheese, 1/4 cup grated Parmesan cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper.
9. Stir until well combined. Adjust seasoning to taste.
10. Pour the mixture into the prepared casserole dish.
11. Bake for 30-40 minutes, or until heated through and bubbly.
12. **Perfect Converted Rice:** In a saucepan, combine 1 ¾ cups water, 1 cup converted rice, and 2 tablespoons butter. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed.