There are so many ingredients in this savory casserole I’m a fan of: the butter, the oregano, the garlic, the sweet peppers, the mushrooms. When they cook all together, it seriously makes a mouthwatering dish you’ll have to fight the urge to have 3rd of {2nds are a must!}. It’s not too difficult to throw together either for how good it tastes. It was a hit with Monkey and the HH {and me, too!}.
2 tablespoons olive oil
1/2 red onion, diced
1 sweet pepper, chopped
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 pound tomatoes, chopped
1 teaspoon dried oregano
1 teaspoon paprika
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk {I used 2%}
2 cups cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked wild rice {I cook mine in my rice cooker}
Directions
Heat olive oil in a large sauce pan over medium heat and saute the onion, sweet pepper and mushrooms until the vegetables are softened {about 5 minutes}. Add tomatoes, garlic, oregano and paprika and cook an additional 3-4 minutes. Transfer sauteed vegetables to a plate.
Melt butter in the same pan over medium heat. Slowly whisk in the flour to make a roux cooking until the sauce is smooth {about 3-4 minutes}. Whisk in milk slowly and bring to a boil. Whisk in cheese and season with salt and pepper.
Fold in cooked rice and vegetables.
Serve immediately or pour into a buttered dish, cover and refrigerate for later. Enjoy!
~Mavis
Sydelle says
Made this tonight. So quick and easy. I added some roasted pork meat. It was amazing. The flavor was perfect for the colder evenings that come with Fall. Thanks.
Mavis Butterfield says
You bet! We loved it too. 🙂
Mavis says
Roasted pork sounds like an amazing addition. I might have to try that soon!!