Let’s Get Cooking!
Step 1: Cook the Rice
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a saucepan, bring broth to a boil. Add rice, reduce heat, cover, and simmer 15-18 minutes, or until tender and liquid is absorbed.
- Fluff with a fork and set aside.
Step 2: Sauté the Vegetables
- In a large skillet, heat olive oil and butter over medium heat. Add onion and sauté 4-5 minutes, until softened.
- Add garlic and mushrooms; cook 6-8 minutes until tender and browned.
- Stir in thyme, salt, and pepper; cook 1-2 minutes until fragrant.
Step 3: Assemble the Casserole
- Combine cooked rice, mushroom mixture, heavy cream, 1 cup cheddar, and 1/4 cup Parmesan in a bowl.
- Mix well and transfer to prepared baking dish.
- Top with remaining cheese.
Step 4: Bake to Perfection
- Cover with foil and bake for 20 minutes.
- Remove foil and bake 10-15 minutes more, until cheese is melted and bubbly.
Step 5: Garnish and Serve
- Let rest 5 minutes before serving.
- Garnish with parsley (optional).
Tips & Variations
- Broth: Use vegetable broth for a vegetarian version.
- Cheese: Try mozzarella for milder flavor or Gruyère for a more complex taste.
- Mushrooms: Experiment with different mushroom varieties!
Add Some Zing!
Broccoli Cheesy Mushroom Rice Casserole
- Add 1 cup chopped broccoli florets to the mushroom mixture.
Spicy Cheesy Mushroom Rice Casserole
- Add 1/4 teaspoon cayenne pepper or red pepper flakes.
Bacon Cheesy Mushroom Rice Casserole
- Crumble 4-5 slices of cooked bacon into the mixture.
Frequently Asked Questions
Can I Make This Ahead?
Yes! Assemble the casserole up to a day in advance and refrigerate. Add 5-10 minutes to baking time if cold.
How to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I Freeze This?
Yes! Cool completely, wrap tightly in foil, and freeze for up to 3 months. Thaw overnight before reheating.
Enjoy every cheesy, savory bite of this delicious casserole!
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