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Creamy Artichoke & Mushroom Rice Casserole

Creamy Artichoke & Mushroom Rice Casserole is a savory side dish packed full of flavor and topped with a crispy parmesan cheese crust. A perfect companion to chicken, fish, or beef!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Keyword: Artichoke, Casserole, Mushroom, Parmesan, Rice

Ingredients

  • 3 TBSP Butter
  • 1 14oz. Can of Quartered Artichokes
  • 1 Small White Onion Diced
  • 1½ Cup Mushrooms Halved & Sliced
  • 1 TSP Minced Garlic
  • 1 Can Cream of Mushroom Soup
  • ½ Cup Grated Parmesan Cheese
  • ½ Cup Sour Cream Alternative: Nonfat, Plain Greek Yogurt
  • 3 Cups Cooked White Rice
  • ½ Cup Shredded Parmesan Cheese
  • Salt and Pepper to taste

Instructions

  • Preheat oven to 350°F.
  • Prepare ingredients. Dice onion and halve and slice mushrooms. Drain artichoke and cut quarters in half.
  • In a large skillet, melt butter and saute mushrooms and onions until soft and fragrant. Season with salt and pepper.
  • Add artichokes and garlic. Cook until fragrant.
  • Add in cream of mushroom soup and grated parmesan cheese. Stir in and heat through.
  • Add sour cream or greek yogurt and stir in until well combined.
  • Add cooked rice and thoroughly mix through.
  • Evenly spread rice mixture into a 9x13 baking pan. Top with shredded parmesan.
  • Bake at 350°F for 20-25 minutes until edges are browned. Broil for one minute for a crispier surface.
  • Enjoy!