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
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/4 cup grated Parmesan cheese
- 1/2 cup milk
- 1 cup converted rice
- 8 oz fresh mushrooms, sliced
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 1/4 cup butter and 2 tablespoons butter
- 1/2 cup shredded cheddar cheese
- 1 3/4 cups water
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How to Make Bacon Mushroom And Rice Bake
- Preheat oven to 325°F (160°C).
- Grease a 9x13 inch casserole dish with butter.
- Cook 1 cup of converted rice according to package directions (or use the method in step 12). Set aside to cool slightly.
- Cook 6 slices of bacon in a large skillet until crispy. Remove bacon and chop into large pieces. Set aside.
- If desired, drain off excess bacon grease, leaving about 1 tablespoon in the skillet.
- 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.
- Add 8 oz mushrooms (sliced) and cook for another 3-5 minutes.
- 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.
- Stir until well combined. Adjust seasoning to taste.
- Pour the mixture into the prepared casserole dish.
- Bake for 30-40 minutes, or until heated through and bubbly.
- **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.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
12g
Fat
34g
Carbs
16g
