Mushroom And Rice Casserole

Looking for a tasty fall dinner idea? Try this Mushroom and Rice Casserole from www.drugstoredivas.net.Pete brought home these great fresh shiitake mushrooms from the local farm recently, and I was brainstorming what I wanted to make with them. The thing about mushrooms is they can take forever to cook, and they create a lot of moisture. So I needed a recipe that I could stick in the slow cooker and one that could absorb some of the mushroom juice. Thus, this Mushroom And Rice Casserole was born.

I started it in the slow cooker and finished it in the oven. Both are pretty hands off ways to cook, which makes this good for weeknight dinners.

Mushroom And Rice Casserole

Looking for a tasty fall dinner idea? Try this Mushroom and Rice Casserole from www.drugstoredivas.net.

What You’ll Need:

  • 7 Shiitake mushrooms
  • 1 medium onion
  • 1 can of cream of mushroom soup
  • 1/2 cup shredded cheese
  • 1 cup rice

What You’ll Do:

Looking for a tasty fall dinner idea? Try this Mushroom and Rice Casserole from www.drugstoredivas.net.

Slice the shiitake mushroom and onion. Put them in the slow cooker with the soup and stir. Cook on high for four hours or low for eight hours.

Use the rice cooker to cook the rice.

Looking for a tasty fall dinner idea? Try this Mushroom and Rice Casserole from www.drugstoredivas.net.

Layer half the rice in the bottom of a casserole pan. Top with half the mushroom mixture. Top with 1/3 of the cheese.

Then, add the rest of the rice, the rest of the mushroom mixture, and the rest of the cheese.

Looking for a tasty fall dinner idea? Try this Mushroom and Rice Casserole from www.drugstoredivas.net.

Bake at 350 for an hour. Serve warm.

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