By now I am sure you all know that I am an absolute canned mushroom soup fiend. I make no excuses for it, I’ve loved it for as long as I can remember. You can take away my foodie card, turn your nose up in disdain or tease me mercilessly, it won’t stop me; I serious love that stuff.
I had the entire family over last night for supper and since it was a cooler day, a large and in charge prime rib was on the menu for the night. I’ve had this recipe waiting in my drafts folder for weeks now and I knew that it was the right time to bring that bad boy out and try it!
There’s some serious rice magic happening here. While I have definitely made mushroom soup rice before – what child 0f the 70’s hasn’t – the butter and the beef broth?
The entire family agreed that this is the best rice they’ve ever tasted. That casserole dish was clean by the end of the dinner, not a grain was left!
Rice can be so hard to take a picture of, but this pic does show the best part of the rice; it’s light, fluffy and completely buttery by the time you pull it out of the oven.
Speaking of the oven, when you first go to take this out, you may see a pool of butter on top of the rice. Don’t fear, that pool of butter is slowly going to sink into the rice as soon as you remove it from the heat. That’s when the magic happens.
Now, just in case the title didn’t give it away, I am warning you that this is extremely buttery. None of us found it too buttery to eat, if anything we might have giggled over how decadent it was, but if you want less butter, you can cut it down to 3/4 of a cup.
My Dad did point out that this was so amazing because it combines his favorite thing, white rice that is just soaked in butter and it’s so true.
This is a new favorite side dish for winter when we are craving comfort food! While it’s certainly not something you should eat every day, if you are looking for a hearty, buttery carbohydrate side dish, this is it!
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Buttery Mushroom Rice
- Prep Time
- 5 minutes
- Cook Time
- 50 minutes
- Side Dish
- Karlynn Johnston
- 2 cups uncooked white rice not instant
- two 10.5 ounces cans of Condensed Mushroom Soup
- two 10 ounces cans of Beef Broth OR 20 oz beef broth from a container OR prep your own!
- 1 cup of salted butter sliced
Preheat your oven to 425 degrees.
Combine rice, soup and broth in a 9x13 baking pan or a larger casserole dish.
Cut the butter into slices and place on top of the mixture.
Cover with foil or a lid and then and bake for 30 minutes; remove the cover and bake 20-25 minutes more. The rice is ready when it's cooked and fluffs up with a fork nicely!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.