You are here: Home » Recipes » Brown and White Rice Casserole Brown and White Rice Casserole Recipe by Favorite Recipes Press Yield 8 servings Bacon, onions and mushrooms star in this tasty rice casserole. PrintEmail Ingredients 6 slices bacon, chopped4 -- green onions, chopped1/2 pound fresh mushrooms, sliced -- Butter1/4 cup slivered almonds3/4 cup white rice3/4 cup brown rice1/4 teaspoon each: salt, pepper, thyme, marjoram3 1/4 cups beef broth -- Parmesan cheese Instructions Cook bacon until crisp; drain. Discard bacon drippings. In same pan, saute green onions and mushrooms in 2 tablespoons butter until limp; set aside. In same pan, saute almonds, brown rice and white rice in 3 tablespoons butter until golden brown, stirring frequently. Turn into 2-qt. casserole along with bacon and seasonings. (This may be done ahead and kept at room temperature.) Just before baking, pour in beef broth; stir well and cover. Bake at 350F for 40 minutes. Stir in mushroom-onion mixture. Adjust seasonings. Dot with butter and sprinkle with Parmesan cheese. Bake 10 minutes more, covered. Recipe reprinted with permission from The Junior League of Chicago’s Soupcon II (Chicago, Illinois, 1982).