Brown Rice Casserole with Cheese Mushrooms Peas and Almonds

Introduction

Processed cheese melts through the brown rice while the mushrooms and sweet peas keep the casserole soft and evenly seasoned. You bake it covered for 20 to 25 minutes, finish with slivered almonds, and get a straightforward dish that works as a weeknight side or a simple meatless main.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6-8

Ingredients

• 8 ounces cubed processed cheese
• 1 can (4 ounces) mushrooms
• 1 can (15 ounces) sweet peas
• 3 cups cooked brown rice
• cooking spray
• ½ cup slivered almonds

Instructions

1. Preheat oven to 350°F.
2. Combine cheese, mushrooms, peas, and rice in large bowl.
3. Coat 1½ quart baking pan with cooking spray.
4. Move mixed ingredients to baking dish.
5. Cover and bake for 20 to 25 minutes.
6. Sprinkle almonds on top
7. Bake 5 minutes more.

Variations

• Replace the canned mushrooms with 8 ounces sliced fresh mushrooms, sautéed first, for a firmer texture and deeper mushroom flavor.
• Swap the 3 cups cooked brown rice for the same amount of cooked white rice if you want a softer casserole with a less chewy bite.
• Replace the 8 ounces cubed processed cheese with about 2 cups shredded cheddar for a sharper flavor and a slightly less creamy finish.
• Leave out the ½ cup slivered almonds if you need a nut-free version; the casserole will be softer on top without the crunch.
• Add 2 to 3 tablespoons grated onion when you combine the cheese, mushrooms, peas, and rice for a stronger savory base.

Tips for Success

• Drain the mushrooms and sweet peas well before mixing so the casserole does not turn watery.
• Use fully cooked brown rice that has cooled slightly; hot, freshly cooked rice can make the mixture gummy.
• Spread the rice mixture evenly in the 1½ quart baking pan so it heats through at the same rate.
• Keep the dish covered for the first bake so the cheese melts smoothly into the rice instead of drying on top.
• Add the slivered almonds only for the last 5 minutes so they toast lightly without burning.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the baked casserole in a freezer-safe container for up to 2 months, though the peas and rice will be slightly softer after thawing.

Reheat larger portions in a 325°F oven, covered, for 15 to 20 minutes or until heated through. Reheat single portions in the microwave in 1-minute bursts, stirring once if possible, until hot.

FAQ

Do you need to drain the mushrooms and peas?

Yes. Extra liquid from the cans can make the casserole loose instead of creamy.

Can you make this ahead?

Yes. Assemble the casserole without the almonds, cover, and refrigerate for up to 24 hours; add the almonds during the last 5 minutes of baking.

Can you use freshly cooked rice?

Yes, but let it cool for a few minutes first. Rice that is too hot can make the cheese melt too fast and clump before the casserole bakes.

Can you leave out the almonds?

Yes. The casserole still works without them, but you lose the crisp topping that balances the soft rice and cheese.