Buttery Mushroom Rice

Buttery Mushroom Rice in a blue Pyrex baking pan

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Buttery Mushroom Rice in a blue Pyrex baking pan
Buttery Mushroom Rice

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!

Buttery mushroom rice, large prime rib and asparagus in the table

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!

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.

close up of Buttery Mushroom Rice in a fork

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

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Buttery Mushroom Rice

The best rice side dish you will ever eat! So simply, fast, buttery...oh my. Make this now!
5 from 21 votes
Prep Time
5 minutes
Cook Time
50 minutes
Course
Side Dish
Cuisine
American
Servings
8
Calories
377
Author
Karlynn Johnston

Ingredients

  • 2 cup uncooked white rice not instant
  • 2 10.5 oz cans of Condensed Mushroom Soup
  • 2 10 oz cans of Beef Broth OR 20 oz beef broth from a container OR prep your own!
  • 1 cup of salted butter sliced

Instructions

  1. Preheat your oven to 425 degrees.
  2. Combine rice, soup and broth in a 9x13 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 Information

Calories: 377kcal, Carbohydrates: 37g, Protein: 3g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 61mg, Sodium: 281mg, Potassium: 68mg, Vitamin A: 710IU, Calcium: 20mg, Iron: 0.4mg

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.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Butter Christmas side dish Mushrooms Rice Side dish Thanksgiving

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Betsamaris De Mezzina says

    Since Francis cut the Buttery Mushroom Rice recipe into 1 cup of rice I wonder How long did it take to cook …. 30 min covered an 20 uncovered?5 stars

  2. Becca says

    WARNING…
    I had tomake a second batch without butter to add to the first batch because it was swimming in butter. It was good after I combined the two.

  3. Franci B says

    Sooooooooo GOOD! I was looking for some recipes for rice side dishes that were easy and not a lot of fuss to make because we were in about week 7 of the Covid quarantine and I just couldn’t bear cooking another repeat dinner. You guys… this rice dish is fabulous! I’ve made it a few times since as well. Even my pre-schooler can’t get enough of it:) It’s already become one of the most requested side dishes from my family. Thank you SO much for this amazing recipe. –I don’t make the whole thing. I cut the recipe in half because our son is little and the 2 cups of rice would be too much for us. Though, the next time I have an opportunity to make a dish for a pot luck, guess what I’m bringing?! I mean the butter makes this so incredibly tasty!5 stars

  4. Andy Stites says

    This was amazing! We over bought on rice and I was looking for a good recipe to make with cream of mushroom soup. I did sauté some onions and mushrooms and added that. I also browned the rice a bit before cooking. That’s gave it a slightly nutty flavour. The butter really was the star of the recipe lol…5 stars

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