Kittencal's Creamy Mushroom Risotto Bake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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The rice must be cold so use leftover cold rice or make a day ahead and refrigerate, I use converted rice for this but white long grain will do fine as long as the rice is semi-firm and not overcooked see my Kittencal's Perfect Cooked White Rice (Soft, Medium or Firm) - If you prefer a thicker rice casserole then omit the milk or reduce to 1/4 cup. The complete recipe may be doubled, this is *really* good! :) Ingredients:
4 tablespoons butter |
1 onion, chopped |
1 tablespoon fresh minced garlic |
2 celery ribs, finely diced |
1 small green bell pepper, seeded and chopped |
1 (10 ounce) can cream of mushroom soup, undiluted |
5 ounces milk (use 1/2 soup can) |
1 (10 ounce) can sliced mushrooms, well drained (or use fresh sliced sauteed) |
1/2 cup mayonnaise |
1/2 cup sour cream |
black pepper |
1/2 teaspoon garlic powder (or to taste) |
2 1/2 cups cold cooked rice (use long-grain white or brown) |
1/3 cup grated parmesan cheese |
Directions:
1. Set oven to 350 degrees (set oven rack to second-lowest position).
2. Butter a 2-quart casserole dish (or one large enough to hold the mixture).
3. In a skillet heat butter over medium heat until melted; add in onion, celery and green bell pepper; cook stirring over medium heat until softened (about 5 minutes) or until well softened adding in garlic the last 2 minutes of cooking, place the mixture into the bowl.
4. Add in soup, milk, drained canned mushrooms mayonnaise, sour cream, black pepper, garlic powder and cooked cold rice; mix with a wooden spoon until well combined adjusted black pepper and adding in a small amount of salt to taste (I use seasoned salt).
5. Transfer to prepared casserole dish.
6. Sprinkle parmesan cheese evenly over the rice mixture.
7. Bake uncovered for 35-45 minutes.
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