Step 1: Cook the Rice
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a medium saucepan, bring the broth to a boil. Add the rice, reduce heat, cover, and simmer for 15-18 minutes, or until tender.
- Fluff with a fork and set aside.
Step 2: Cook the Vegetables
- In a large skillet, heat olive oil and butter. Add the onion and sauté for 4-5 minutes.
- Add garlic and mushrooms; cook for 6-8 minutes until tender and browned.
- Stir in thyme, salt, and pepper; cook for 1-2 minutes.
Step 3: Assemble the Casserole
- Combine cooked rice, mushroom mixture, heavy cream, 1 cup cheddar cheese, and 1/4 cup Parmesan cheese.
- Mix well and transfer to the prepared baking dish.
- Top with remaining cheese.
Step 4: Bake
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for 10-15 minutes, or until bubbly.
Step 5: Garnish and Serve
- Let rest for 5 minutes.
- Garnish with parsley (optional) and serve warm.
Cooking Notes
- Broth: Use vegetable broth for a vegetarian version.
- Cheese: Substitute cheddar with mozzarella for a milder flavor, or Gruyère for a more complex one.
- Mushrooms: Feel free to use other mushrooms or a mix.
Variations
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 (FAQs)
Can I Make This Casserole Ahead of Time?
Yes! Assemble it up to a day in advance and refrigerate. Add 5-10 minutes to baking time if cold.
How Should I 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 Casserole?
Yes! Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight before reheating.
Enjoy every cheesy, savory bite of this delicious Cheesy Mushroom Rice Casserole!
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