Brown Rice Casserole
This brown rice casserole turns a few pantry cans and a block of cheese into a side dish for a crowd. The cooked rice holds the melting cheese together, while peas and mushrooms add softness and earthiness. Slivered almonds go on for the last five minutes, which keeps them crisp rather than soggy. Instant brown rice works fine, and canned mushroom stems and pieces are an easy substitute, so it suits a busy weeknight.
Instructions
Heat the oven to 350°F.
Put the cubed cheese, mushrooms, peas and cooked brown rice in a large bowl and stir them together until evenly mixed.
Coat a 1½ quart baking dish with cooking spray, then spoon the rice mixture into it.
Cover the dish and bake for 20 to 25 minutes, until the casserole is hot and the cheese has softened into the rice.
Uncover, scatter the slivered almonds over the top, and bake for 5 minutes more so the nuts toast lightly.
Make it personal.
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