Appetizers, Snacks & Side Dishes/ Recipes

Buttery Mushroom Rice

Insanely Delicious Buttery Mushroom Rice from @kitchenmagpie

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!

Insanely Delicious Buttery Mushroom Rice from @kitchenmagpie

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?

Butter magic.

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!

PinnablePic

Insanely Delicious Buttery Mushroom Rice from @kitchenmagpie

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.

Insanely Delicious Buttery Mushroom Rice from @kitchenmagpie

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!

Happy Cooking,

Karlynn

Print

Buttery Mushroom Rice


  • Author: Karlynn Johnston
  • Prep Time: 5 min
  • Cook Time: 50 min
  • Total Time: 55 min
  • Category: rice

Description

The best rice side dish you will ever eat! So simply, fast, buttery…oh my. Make this now!

Ingredients

  • 2 c . uncooked white rice not instant
  • 2 oz cans of Condensed Mushroom Soup 10
  • 2 oz cans of Beef Broth OR 20 oz beef broth from a container OR prep your own! 10
  • 1 c . of salted butter sliced

Instructions

  1. Preheat your oven to 425 degrees.
  2. Combine rice, soup and broth in a 9×13 baking pan or a larger casserole dish.
  3. Cut the butter into slices and place on top of the mixture.
  4. 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!

Nutrition

  • Serving Size: 8

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

 

Newsletter

You Might Also Like

5 Comments

  • Reply
    Amber
    February 25, 2017 at 2:29 pm

    This looks delicious. I’m thinking of adding cooked chunks of chicken breast to it to make it more of an entree dish. Do you think it’s saucy enough for that? I do have a question about the recipe though. Here’s how the ingredients look on my computer:
    2 c . uncooked white rice not instant
    2 oz cans of Condensed Mushroom Soup 10
    2 oz cans of Beef Broth OR 20 oz beef broth from a container OR prep your own! 10
    1 c . of salted butter sliced

    Are the soup/ broth ingredients supposed to read 2 x 10oz cans? For both, there is a 10 at the end of the line and surely 2 oz of soup is not enough. So that’s the only thing I can figure.

    Thanks!

  • Reply
    Chris Heckman
    October 23, 2016 at 11:54 am

    these blue dishes u’re using are cute also.

  • Reply
    Jill Lloyd
    September 30, 2016 at 4:45 am

    Jess Lloyd and Fern Lloyd

  • Reply
    Sarah Schultz
    September 30, 2016 at 3:11 am

    Made this tonight for the first time and it was a big hit. So easy and delicious!

    • Reply
      The Kitchen Magpie
      September 30, 2016 at 12:07 pm

      I seriously love this dish so much!

  • Reply
    JanieWinklerDockus
    June 4, 2016 at 12:52 am

    A friend gave me a similar recipe and it has one can golden mushroom, one can cream of mushroom and one can French Onion…it’s good too.

  • Reply
    Elisa Boyce
    April 13, 2016 at 6:28 pm

    Will try tonite. Can one add a little onion soup mix also?

    • Reply
      The Kitchen Magpie
      April 13, 2016 at 6:57 pm

      Oh yes you can!

    • Reply
      Elisa Boyce
      April 13, 2016 at 8:43 pm

      My family uses soy sauce only with their rice and I am sucker for butter and rice so this recipe

    • Reply
      Elisa Boyce
      April 13, 2016 at 8:43 pm

      Is gonna make me smile!

  • Reply
    Sarah Schultz
    April 13, 2016 at 4:47 pm

    Laura, for your little rice-lover, can change things up for the rest of you too!

  • Reply
    Laura Gluckie
    January 21, 2016 at 9:04 pm

    Will have tonight as a side-dish. Winning combination.\U0001f60a

  • Reply
    Julie Scriver
    August 27, 2015 at 4:19 am

    now you’re making me hungry!

  • Reply
    The Kitchen Magpie
    July 28, 2015 at 8:55 pm

    Ooh let me know what you think!!!

  • Reply
    Karin Nyberg
    July 28, 2015 at 8:16 pm

    I have never had this. I’m not a fan of plain white rice, but I do love butter and cream of mushroom soup. Going to have to try it soon. Thanks for the recipe!!

  • Reply
    The Kitchen Magpie
    July 2, 2015 at 5:16 pm

    It’s amazing!!!

  • Reply
    Susanne Wasson
    July 2, 2015 at 4:02 pm

    I have to try this!

  • Reply
    The Kitchen Magpie
    June 16, 2015 at 8:13 am

    Awesome! It’s a favorite of mine!

  • Reply
    Kelly Matthews Noble
    June 16, 2015 at 2:45 am

    Made this tonight and was really good. I did use less butter and added a few spices. Will definitely make again.

  • Reply
    The Kitchen Magpie
    August 25, 2014 at 12:29 am

    Hope you like it!!

  • Reply
    Elizabeth Ingram
    August 25, 2014 at 12:25 am

    I know what’s on the menu for this evening! Yum!!!!

  • Reply
    The Kitchen Magpie
    August 24, 2014 at 4:09 pm

    No prob! I hope you like it!

  • Reply
    Sheryl L McDonald
    August 24, 2014 at 12:38 pm

    Pinned! Cannot wait to try this. Thank you!!

  • Reply
    Kim Mattice
    August 24, 2014 at 10:01 am

    pinned!!!! 🙂

  • Reply
    Sherry Irvine Byrgesen
    August 24, 2014 at 1:02 am

    I made this dish. It was amazing i think it is my new go to side dish. Thank you for sharing!

  • Reply
    The Kitchen Magpie
    August 23, 2014 at 5:50 pm

    It is SOOOO good!! It’s a great fall and winter dish! Or Edmonton in the summer.

  • Reply
    Emily Bickell
    August 23, 2014 at 5:35 pm

    That looks awesome. Pinned it!

  • Reply
    The Kitchen Magpie
    August 23, 2014 at 5:05 pm

    DO IT! This was SOOO good. I mean, we almost licked the dish hahahah! I am actually really sad there are no leftovers, I would have nuked them for breakfast this morning!

  • Reply
    Sherry Irvine Byrgesen
    August 23, 2014 at 5:04 pm

    I think I am changing my menu for tonight.

  • Leave a Reply

    6K Shares
    Share442
    Pin5K
    Tweet
    Yum57
    Stumble1