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) Neufchâtel cream cheese, softened
- 2 large eggs
- 1 can (12 fl. oz.) NESTLÉ 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
INSTRUCTIONS
PREHEAT oven to 350º F. Grease 11 x 7-inch baking dish.
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.
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.
Blogger Comment
Facebook Comment