Creamy Mushroom and Rice Casserole

To make this a balanced one-dish meal, add cooked meatballs, any cooked meat or canned seafood at step 4.

INGREDIENTS

• 1 tablespoon vegetable oil
• 3 cups fresh sliced mushrooms or 3 cans (284 mL) sliced mushrooms (rinsed and drained)
• 1 ½ cups (about 1 medium) onion, chopped
• ½ teaspoon garlic powder
• 2 ½ cups minute rice or other rice blends*
• 2 ½ cups water*
• 2 teaspoons chicken bouillon powder, preferably low sodium
• 1 teaspoon dried parsley or any dried herb like thyme or oregano
• 2-3 cups canned evaporated milk or coconut milk
• 1 cup shredded cheese, any type

PREPARATIONS

1. Warm oil in medium-size pot. Stir in mushrooms and onion. Cook for about 5 minutes or until the onion is softened.
2. Stir in the rice, water, bouillon powder and seasoning. Bring up to a boil, reduce to low and cover.
3. *If not using minute rice, add another cup of water here.
4. Stir every few minutes, slowly adding the milk. Add 2 cups of milk first. If it is dry, add more until creamy.
5. Once the rice is soft (about 10 minutes), turn off the heat and stir in the cheese.