Mushroom Casserole for One

Course Main Course

Cuisine American

Keyword casserole for one, creamy mushroom bake, dinner for one, mushroom rice casserole

Prep Time 10

Cook Time 40

Total Time 50

Servings 1 serving

Browned mushrooms in a creamy rosemary sauce baked with uncooked rice until tender, in one small dish.

Ingredients

1½ tablespoons olive oil divided
¼ cup chopped onion
1 minced garlic clove
4 ounces mushrooms sliced (approximately 1 cup)
½ teaspoon kosher salt divided
⅛ teaspoon black pepper
⅓ cup low-sodium chicken broth
3 tablespoons heavy cream
2 tablespoons sour cream
¼ teaspoon dried rosemary
¼ cup regular uncooked long-grain white rice

Directions

Heat the oven to 375°F. In a 10-inch skillet, heat 1 tablespoon of the oil over medium heat. Cook the onion for 2 minutes, then add the garlic and cook 30 seconds more.
Turn the heat up and add the rest of the oil, the mushrooms, ¼ teaspoon of the salt, and the pepper. Cook for 5 to 7 minutes, until the mushrooms brown and their liquid cooks off.
Pour in the broth and bring it to a simmer. Take the pan off the heat and stir in the cream, sour cream, the rest of the salt, and the rosemary.
Spread the uncooked rice in a 4x6-inch or 5-inch square baking dish. Pour the mushroom mixture over it and stir. Set the dish on a baking sheet.
Cover tightly with foil and bake for 40 minutes. If it still looks watery, uncover and bake a few minutes more. Let it rest a few minutes before serving.

Notes

For a meatless version, use vegetable broth in place of the chicken broth.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); mushrooms counted as white mushrooms, ¼ cup regular uncooked long-grain white rice counted as dry long-grain white rice. Brands and portions vary, so use it only as an approximation.