Creamy Mushroom-Rice Casserole - cooking recipe

Ingredients

1/3 cup butter
1 small onion, finely chopped
1 -2 tablespoon fresh minced garlic
1 pinch cayenne pepper
1/2 teaspoon dried thyme (rubbed between fingers to release flavor)
1/4 cup all-purpose flour
1 2/3 cups half-and-half cream or 1 2/3 cups evaporated milk
1 1/2 cups canned low sodium chicken broth
1 (10 ounce) can cream of mushroom soup, undiluted
1/3 cup grated parmesan cheese
3 cups cooked rice (use white or brown)
1 (10 ounce) can sliced mushrooms, well drained (can use two cans)
1 green bell pepper, seeded and finely chopped
1/2 - 1 teaspoon fresh ground black pepper (or to taste)
1/2 teaspoon seasoning salt (optional or to taste)
1/3 - 1/2 cup grated parmesan cheese

Preparation

Set oven to 350\u00b0F.
Butter a 3-quart casserole dish.
In a large bowl combine the cooked rice, mushrooms and bell pepper; set aside.
In a saucepan heat butter over medium heat; add in onion and saute for about 3 minutes or until softened.
Add in garlic, cayenne and thyme; cook stirring for 2 minutes.
Add in flour and stir for about 2 minutes.
Slowly add in cream and chicken broth; bring to a boil stirring constantly until thickened and bubbly.
Add in mushroom soup and 1/3 cup Parmesan cheese; mix until completely combined.
Season with black pepper and salt.
Pour over the rice and toss to coat.
Transfer the mixture to prepared casserole dish.
Sprinkle top with about 1/2 cup grated Parmesan cheese.
Bake uncovered for about 30 minutes or until bubbly and hot.