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Baked Rice With Cream Of Mushroom Soup Recipe

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Cream of Mushroom Soup Recipe The Recipe Critic
Cream of Mushroom Soup Recipe The Recipe Critic from therecipecritic.com

Description

This baked rice recipe with cream of mushroom soup is a simple yet delicious dish that can be served as a side or main course. The combination of rice, tender mushrooms, and creamy soup make it a family favorite all year round. The dish is easy to prepare and requires only a few ingredients, making it perfect for busy weeknights.

Prep Time

Preparation time for this dish is approximately 10 minutes.

Cook Time

Cooking time for this dish is approximately 40-45 minutes.

Ingredients

  • 1 cup long-grain white rice
  • 1 can cream of mushroom soup
  • 1 1/2 cups water
  • 1/2 cup sliced mushrooms
  • 1/4 cup diced onion
  • 1/4 cup diced celery
  • 1/4 cup diced green bell pepper
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Equipment

  • 2-quart baking dish
  • Large bowl
  • Saucepan
  • Spatula
  • Cooking spray

Method

  1. Preheat oven to 350°F.
  2. In a large bowl, combine rice, cream of mushroom soup, water, sliced mushrooms, diced onion, diced celery, diced green bell pepper, butter, salt, black pepper, and garlic powder. Stir well.
  3. Spray a 2-quart baking dish with cooking spray.
  4. Pour the rice mixture into the baking dish and spread it evenly.
  5. Cover the dish with aluminum foil and bake for 40-45 minutes or until the rice is tender and the liquid has been absorbed.
  6. Remove the dish from the oven and let it cool for 5-10 minutes before serving.

Notes

  • This dish can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
  • If you don't have cream of mushroom soup, you can use cream of chicken or cream of celery soup instead.
  • You can add cooked chicken or shrimp to the dish for a protein-packed meal.
  • This recipe can be easily doubled to serve a larger crowd.

Nutrition Info

This recipe makes 4 servings.
  • Calories: 270
  • Protein: 4g
  • Fat: 10g
  • Carbohydrates: 41g
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: 870mg

Recipe Tips

  • Use a long-grain white rice for this recipe as it has a light and fluffy texture.
  • Make sure to stir the rice mixture well to ensure all the ingredients are evenly distributed.
  • If you prefer a crispier top, remove the aluminum foil during the last 10 minutes of baking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this creamy and delicious baked rice dish with cream of mushroom soup as a side or main course for your next family dinner or gathering.


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