Mushroom and Cheese Orzo Bake

• 1 tbsp canola oil
• 1 tbsp butter
• 8 small sliced portobello mushrooms, sliced
• 1/4 cup red onion, diced
• 8 oz cooked orzo
• 3 tbsp fresh parsley, chopped
• 1/4 cup milk
• 1 -10 3/4 oz. cream of chicken soup
• 1 tbsp teriyaki sauce
• 1/2 tsp garlic powder
• 1/4 tsp salt & pepper
• 2/3 cup shredded mozerella cheese
• 1/4 cup shredded mozerella cheese
• 3 tbsp sliced almonds
• 1 tsp dried parsley

1. Preheat oven to 375.
2. In a small skillet, saute onions and mushrooms with canola oil and butter until onions are transclucent and mushrooms are tender.
3. Set aside.
4. In a large bowl whisk milk and cream of chicken soup together with teriyaki sauce, salt & pepper, garlic and 3 tbsp fresh parsley.
5. To the soup mixture add in cooked orzo, sauteed onions and mushrooms and 2/3 cup mozerella cheese.
6. Stir well.
7. Transfer mixture to a greased (I used non stick cooking spray) casserole dish.
8. Top with sliced almonds, 1/4 cup mozerella cheese then lastly the dried parsley.
9. Bake for 20 minutes until heated thoroughly and bubbly.

canola oil, butter, portobello mushrooms, red onion, orzo, parsley, milk, cream of chicken soup, teriyaki sauce, garlic, salt, shredded mozerella cheese, shredded mozerella cheese, almonds, parsley

Taken from cookpad.com/us/recipes/346215-mushroom-and-cheese-orzo-bake (may not work)