Cheezy Chick’n Mushroom n Rice Casserole

I was totally craving a comfort meal from my childhood, tuna casserole. So I decided to make something similar with what I had on hand. It requires a tiny bit of effort, but not much really. The whole meal took about 45 mins, 1/2 of that was just to cook the rice so it’s pretty simple. Here’s what I did.

Prep Time: 25 mins, Cooking Time: 20 mins, Total  Time: 45 Minutes

You will need:

1 cup white rice

1 cup water

1/2 white onion, diced

4 oz criminis, diced

2 stalks celery, diced

1 tbsp Earth Balance or Olive Oil

Salt & Pepper to taste

1/4 cup flour

2 tbsps Nutritional Yeast

1-2 cups Rice Dream (approx. I just add until I get the consistency of condensed soup or a little runnier)

1-2 tsps Braggs liquid aminos

2 Gardein lightly seasoned scallopinis, chopped into little chunks

1-2 cups Daiya cheddar shreds (use as much or as little as you like, depending on how cheesy you want your casserole)

2 slices Silver Hills bread, pulse in food proccessor to make bread crumbs & toss with a bit of olive oil

1 tsp garlic salt

Preheat you oven to 350. Bring rice & water to a boil and simmer on low for 20-25 minutes. While the rice is cooking and the oven is heating, we’re going to make the creamy base that will hold the casserole all together 🙂 Melt the margarine (or heat the oil if that’s what you choose to use) over medium high heat (if using a non stick pan, cook on medium if using cast iron or stainless steel), add in the onions, mushrooms & celery, season with salt a pepper. Stir and cover for 10-15 minutes. Once the veggies are tender, remove lid, turn heat to medium low. Whisk in the flour, nutritional yeast & Braggs. Slowly add rice milk, whisking/stirring as you go until you get the consistency slightly runnier than condensed soup (it will thicken up again once it is baked so it’s okay if it is a little runny). Now do a little taste test and add more salt & pepper if needed. Turn the heat right off, it’s now time to put it all together, the rice should be just about done by now, we’ll add that in a minute. Depending on the depth of your pan you are using, you can add everything right into the creamy base or transfer it to the casserole dish to stir up. Mix the chick’n scallopinis & Daiya into the creamy base and then add in the rice. The mixture should be easy to stir, if it starts to thicken too much and gets a little gluey feeling, just add more rice milk. Remember, it will thicken when you bake it so if it is slightly soupy, that’s okay! Spread the bread over the top and sprinkle with garlic salt. Bake for 20 mins or until golden brown on top. Let cool for 5-10 minutes before serving or you’ll burn your mouth, ouch!





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