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Creamy Rice & Mushroom Bake




Source of Recipe


Nestle


List of Ingredients




2 tablespoons margarine
3 cups (about 8 oz.) mushrooms, sliced
1 small onion, chopped
2 garlic cloves, finely chopped
1 teaspoon Worcestershire sauce
2 pkgs. (3 oz. each) neufchatel cream cheese, softened
2 large eggs
1 can (12 fl. oz.) CARNATION Evaporated Lowfat 2% Milk
3 teaspoons dried parsley flakes or 3 tablespoons chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3 cups cooked rice


Recipe



PREHEAT oven to 350º F.

MELT margarine in large skillet over medium heat. Add mushrooms, onion, garlic and Worcestershire sauce; cook, stirring occasionally, for 3 to 4 minutes or until mushrooms are soft. Beat cream cheese and eggs in large mixer bowl until creamy. Mix in evaporated milk, parsley, salt, and pepper. Stir in rice and mushroom mixture. Pour into prepared casserole dish.

BAKE for 35 to 40 minutes or until set and light brown around edges.