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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?
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.
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
- 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
- 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!
Nutrition Information
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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Please rate this recipe in the comments below to help out your fellow cooks!
Nikki Burdo says
I love this recipe! I have also substituted beef consommé instead of broth and it’s delicious!
Krista says
Has anyone tried this with chicken stock instead of beef stock?
Amber says
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!
Chris Heckman says
these blue dishes u’re using are cute also.
Jill Lloyd says
Jess Lloyd and Fern Lloyd
Sarah Schultz says
Made this tonight for the first time and it was a big hit. So easy and delicious!
The Kitchen Magpie says
I seriously love this dish so much!
JanieWinklerDockus says
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.
Elisa Boyce says
Will try tonite. Can one add a little onion soup mix also?
The Kitchen Magpie says
Oh yes you can!
Elisa Boyce says
My family uses soy sauce only with their rice and I am sucker for butter and rice so this recipe
Elisa Boyce says
Is gonna make me smile!
Sarah Schultz says
Laura, for your little rice-lover, can change things up for the rest of you too!
Laura Gluckie says
Will have tonight as a side-dish. Winning combination.\U0001f60a
Julie Scriver says
now you’re making me hungry!
The Kitchen Magpie says
Ooh let me know what you think!!!
Karin Nyberg says
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!!
The Kitchen Magpie says
It’s amazing!!!
Susanne Wasson says
I have to try this!
The Kitchen Magpie says
Awesome! It’s a favorite of mine!
Kelly Matthews Noble says
Made this tonight and was really good. I did use less butter and added a few spices. Will definitely make again.
The Kitchen Magpie says
Hope you like it!!
Elizabeth Ingram says
I know what’s on the menu for this evening! Yum!!!!
The Kitchen Magpie says
No prob! I hope you like it!
Sheryl L McDonald says
Pinned! Cannot wait to try this. Thank you!!
Kim Mattice says
pinned!!!! 🙂
Sherry Irvine Byrgesen says
I made this dish. It was amazing i think it is my new go to side dish. Thank you for sharing!
The Kitchen Magpie says
It is SOOOO good!! It’s a great fall and winter dish! Or Edmonton in the summer.
Emily Bickell says
That looks awesome. Pinned it!
The Kitchen Magpie says
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!
Sherry Irvine Byrgesen says
I think I am changing my menu for tonight.