Mushroom and Rice Casserole

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Prep time: 00:20 HR
Cook time: 01:15 HR


Serves: 6-8


Risotto, pulao,biryani, pudding, paella,.....the lip-smacking, heavenly dishes that you can create with rice are well, simply endless….and magically divine! The ‘bella’ in the ball is our Island Sun’s Golden Basmati Sella Rice, blending together with other elements beautifully, in an easy-to-bake casserole. Simply replicate, dig in and enjoy!



  • ½ cup mushrooms of any kind, washed, dried and sliced
  • 1 small onion, chopped finely
  • 3 garlic cloves, minced fine
  • ½ stick butter
  • 3 tablespoons flour
  • 1 to 1 ½ cups milk
  • 3 cups cooked Island Sun Golden Basmati Sella rice (see packet for cooking instructions)
  • 1 cup peas
  • 2 teaspoons lemon juice
  • 1 tablespoon yoghurt
  • Salt and pepper to taste
  • 1 cup coarsely crushed corn flakes


In a pan, over medium heat, saute onions, garlic and mushrooms in some of the butter, till tender.

Add flour. Mix well.

Slowly add the milk. Bring to a boil. Cook for 2 minutes.

Add the cooked rice, lemon juice, yoghurt, salt and pepper. Mix well.

In a baking dish coated with cooking spray, spoon the mixture in.

Melt the remaining butter. Blend with the cornflakes. Sprinkle this over the mixture.

Bake, uncovered in an oven, at 350 degrees Fahrenheit, for 30 minutes, or until hot and bubbly.