Cheesy Mushroom Rice Casserole
Cooked rice and mushrooms are folded into a creamy herb sauce, topped with white cheddar, and baked until bubbly and golden.
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Ingredients
- 6 tablespoons unsalted butter, divided
- 1 small onion, finely chopped
- 8 to 10 ounces mushrooms, cleaned and roughly chopped
- 3 tablespoons all-purpose flour
- 2 3/4 cups whole milk, room temperature
- 1 teaspoon dried thyme
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon dried sage
- 4 cups cooked white rice
- 1 3/4 cups grated white cheddar cheese, divided
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Preheat oven to 350°F. Grease a 9x9 casserole dish, place it on a foil-lined baking sheet, and set aside.
- In a medium saucepan, melt 3 tablespoons butter over medium heat. Add onion and cook until softened and translucent, about 8–10 minutes.
- Stir in mushrooms and cook until golden, about 4–5 minutes.
- Add remaining 3 tablespoons butter, then whisk in flour to make a roux.
- Gradually whisk in milk, 1/2 cup at a time, until incorporated and sauce is thickened.
- Stir in thyme, nutmeg, and sage. Season with salt and pepper.
- Remove from heat and fold in rice and 1 cup of cheddar cheese until combined.
- Pour mixture into the prepared casserole dish and sprinkle with remaining 3/4 cup cheese.
- Bake for 25–30 minutes, or until bubbly around the edges and golden on top. Serve warm.
Notes
Use a mix of mushrooms for extra depth of flavor. Can be prepared ahead of time and baked before serving.
Nutrition
Serving: 1servingsCalories: 452kcalCarbohydrates: 41.2gProtein: 15.2gFat: 24.8gSaturated Fat: 15.2gTrans Fat: 0.8gCholesterol: 69mgSodium: 510mgFiber: 1.8gSugar: 5g