Creamy Mushroom-Rice Casserole

Ingredients

• 1/3 cup butter
• 1 small onion, finely chopped
• 1-2 tablespoon fresh minced garlic
• 1 pinch cayenne pepper
• 1/2 teaspoon dried thyme (rubbed between fingers to release flavor)
• 1/4 cup all-purpose flour
• 1 2/3 cups half-and-half cream or evaporated milk
• 1 1/2 cups canned low sodium chicken broth
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 1/3 cup grated parmesan cheese
• 3 cups cooked rice (use white or brown)
• 1 (10 ounce) can sliced mushrooms, well drained (can use two cans)
• 1 green bell pepper, seeded and finely chopped
• 1/2-1 teaspoon fresh ground black pepper (or to taste)
• 1/2 teaspoon seasoning salt (optional or to taste)
• 1/3-1/2 cup grated parmesan cheese

Directions

1. 1

   Set oven to 350 degrees F.

2. 2

   Butter a 3-quart casserole dish.

3. 3

   In a large bowl combine the cooked rice, mushrooms and bell pepper; set aside.

4. 4

   In a saucepan heat butter over medium heat; add in onion and saute for about 3 minutes or until softened.

5. 5

   Add in garlic, cayenne and thyme; cook stirring for 2 minutes.

6. 6

   Add in flour and stir for about 2 minutes.

7. 7

   Slowly add in cream and chicken broth; bring to a boil stirring constantly until thickened and bubbly.

8. 8

   Add in mushoom soup and 1/3 cup Parmesan cheese; mix until completely combined.

9. 9

   Season with black pepper and salt.

10. 10

    Pour over the rice and toss to coat.

11. 11

    Transfer the mixture to prepared casserole dish.

12. 12

    Sprinkle top with about 1/2 cup grated Parmesan cheese.

13. 13

    Bake uncovered for about 30 minutes or until bubbly and hot.