Cashew Casserole from Vermont
Discover the cozy flavors of the Green Mountain State with this hearty Cashew Casserole from Vermont! Perfect for family dinners or potluck gatherings, this casserole combines tender white rice, creamy mushroom soup, and crisp sautéed vegetables like carrots, celery, and mushrooms for a rich, comforting base. A sprinkle of shredded cheddar cheese adds a gooey layer of indulgence, while crunchy cashews offer an unexpected nutty twist. Topped with golden, olive oil-infused bread crumbs for the perfect crunch, this oven-baked dish is a symphony of textures and flavors. Ready in just over an hour, this vegetarian-friendly recipe serves six and is sure to be a crowd-pleaser. Whether you’re embracing classic comfort food or exploring new casserole ideas, this Vermont-inspired dish is bound to satisfy.
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Recipe Information
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, sliced
- 1 cup cashews
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup milk
- 1 tablespoon soy sauce
- 2 tablespoons parsley, chopped (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup bread crumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, combine the rice and water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed. Set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for 5 minutes until softened.
Add the sliced mushrooms to the skillet and cook for an additional 3 minutes, stirring occasionally.
Mix the cooked vegetables with the cooked rice in a large mixing bowl. Add the cashews, shredded cheddar cheese, cream of mushroom soup, and milk. Stir well to combine.
Stir in the soy sauce, salt, black pepper, and parsley (if using). Ensure everything is evenly mixed.
Transfer the mixture into a greased 9x13-inch casserole dish. Smooth out the surface with a spatula.
In a small bowl, combine the bread crumbs and olive oil until the crumbs are evenly coated. Sprinkle this mixture over the top of the casserole.
Place the casserole in the preheated oven and bake for 30 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 4558 mg | 198% | |
| Total Carbohydrate | 312.0 g | 113% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 49.2 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1757 mg | 135% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3537 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
