Lightened Creamy Mushroom Rice Casserole
Creamy, comforting, and surprisingly light, this Lightened Creamy Mushroom Rice Casserole is the ultimate crowd-pleaser for any weeknight dinner. Packed with tender baby bella mushrooms, fluffy rice cooked in savory broth, and a velvety sauce made with Greek yogurt and low-fat milk, this casserole offers indulgent flavor without the heaviness. Topped with melted cheddar cheese and crispy panko breadcrumbs, every bite is a delightful balance of textures. Ready in just an hour, this easy-to-make dish is perfect for feeding a family or meal prepping for the week. Garnished with fresh parsley for a pop of color, this casserole makes a wholesome yet decadent addition to your table. Comfort food has never been so satisfying!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups low-sodium vegetable or chicken broth
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 12 ounces, sliced baby bella mushrooms
- 2 tablespoons all-purpose flour
- 1.5 cups low-fat milk
- 0.5 cup Greek yogurt
- 0.5 cup shredded Parmesan cheese
- 0.5 cup shredded reduced-fat cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 0.25 cup panko breadcrumbs
- 1 tablespoon, melted butter
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Cook the rice according to the package instructions, using the broth instead of water to add flavor. Set the cooked rice aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes until the mushrooms are tender and any released liquid has evaporated.
Sprinkle the flour over the mushroom mixture and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the milk, stirring constantly to create a smooth sauce. Bring to a gentle simmer and allow the sauce to thicken, about 3-5 minutes.
Remove the skillet from heat and stir in the Greek yogurt, Parmesan cheese, salt, and pepper until well combined.
Gently fold the cooked rice into the mushroom sauce, ensuring everything is evenly coated. Taste and adjust seasoning if needed.
Transfer the rice mixture to the greased casserole dish, spreading it out into an even layer.
Sprinkle the shredded cheddar cheese evenly over the top.
In a small bowl, mix together the panko breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the cheese layer.
Bake the casserole in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling.
Remove from the oven and let cool slightly before garnishing with fresh parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4098 mg | 178% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 32.7 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1525 mg | 117% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2258 mg | 48% | |
*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.
