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This mushroom rice is one of my favorite side dishes ever and is the perfect comfort food. Use those cans of mushroom soup in your pantry to enrich some rice to make a mushroom rice side dish that will blow your mind!
For more great ways to used canned mushroom soup, why not make this Mushroom Soup Chicken & Rice Casserole, or this Mushroom Soup Baked Pork Chops and Rice instead?
Buttery Mushroom Rice
This recipe is one of my oldest and hase been updated with new photos! Now, mushroom rice might sound like a vegetarian side dish that is more about tricking you into eating mushrooms, but it is actually just a sneaky way to pack in tons of umami, savory flavors into regular rice.
Condensed mushroom soup cans are incredibly cheap, but they come with such a massive amount of glutamates and tasty savory flavors that they are basically flavor in a can.
This recipe uses condensed mushroom soup to turn regular rice into umami, savory and perfect rice that is almost an entire meal in its own right.
Buttery Mushroom Rice Ingredients
Make sure to look at the recipe card down below to make sure you buy the right amounts you need.
- Uncooked white rice (don’t use instant rice here)
- Cans of condensed mushroom soup
- Cans of beef broth, or even make your own
- Salted butter
How To Make Buttery Mushroom Rice
- Combine the rice, soup, and broth in a 9×13 baking pan or casserole dish
- Cut the butter into slices and place on top of the mixture
- Cover the pan with foil or a lid, and then bake for 30 minutes at 425 Fahrenheit
- After 30 minutes, remove the foil cover and bake for 20 minutes more until the rice is fluffy and cooked through
Why Can’t You Use Instant Rice In This Recipe?
Instant rice is a really convenient cheat for making rice really quickly, especially when you are at a loss for a simple side dish.
However, while instant rice is usually perfectly fine in most applications, you definitely don’t want to use it here.
While they might seem pretty similar, if you tried using instant rice and cooked it for the same amount of time, you would likely end up with a sludgy pile of white goo. While it would still taste great, it doesn’t look or feel quite right when you eat it.
Since this recipe uses a long cook time to get all of the flavorful liquid to absorb gradually into the rice, it is key to use regular, uncooked rice here so that the end result is still fluffy and delicious.
What To Do With The Floating Pool Of Butter
Though most people won’t see anything wrong with a lovely pile of floating butter, some people might find it a bit strange that, after removing this dish from the oven, there is a thick layer of melted butter bubbling on top.
Don’t worry, though; as soon as it gets removed from the heat and starts to cool slightly, the butter will sink into the rice, completely coating every single grain and giving it an intense, buttery, delicious flavor.
This is obviously going to make this dish incredibly buttery, which is in no way a bad thing, but feel free to cut down on the butter a little bit if you want something that is a little bit healthier.
Looking for more delicious Side Dish recipes? Try these out:
Happy Cooking!
Karlynn
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Buttery Mushroom Rice
Ingredients
- 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
Instructions
- Preheat your oven to 425 degrees.
- Combine rice, soup and broth in a 9×13 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!
Jenni G says
This was delicious! I cut the recipe in half for my little family, and used an 8 x 8 pan, which I sprayed generously before adding the ingredients. The only thing other thing I changed was adding a half teaspoon of salt to compensate for the fact that I did not have salted butter. We all especially loved the crispy bits around the edges. Yum!
Jenni G says
This was delicious! I cut the recipe in half for my little family, and used an 8 x 8 pan, which I sprayed generously before adding the ingredients. The only thing other thing I changed was adding a half teaspoon of salt to compensate for the fact that we do not use salted butter in our house. We all especially loved the crispy bits around the edges. Yum!
Sara says
Hi, would I be able to do this with souper rice if don’t want to use instant rice?
Toni says
after reading all the reviews I was intrigued. it sounds delicious and adjustable. it’s just me and my husband, retirees. i halved the recipe. so here is what i did:
Preheated oven to 425.
got out 1 10.5 can of cream of mushroom soup (i will switch out for another flavor another time.)
measured out 10 Oz of homemade turkey bone broth (use whatever kind of broth you want, it doesn’t matter if it’s meat or veg based, canned or fresh)
1 small can of button mushrooms. (I was worried fresh would put out too much liquid. will experiment another time)
1cup long grain white rice (according to recipe. I don’t like brown rice. other rice I will experiment with some other time)
1/2 cup butter (I use unsalted and will add salt afterwards if it needs it)
mix soup and broth together until smooth. add rice and blend well.
spray 8×8 casserole with PAM.
pour mixture into casserole. add drained mushrooms.
slice butter into pats and spread out over top of mixture.
cover with foil.
bake 25 minutes.
remove foil. stir (nothing stuck! not a grain.)
continue baking for 10 minutes.
remove from oven. stir. let sit for a few minutes to finish absorbing liquid… it will.
I served with Slap Your Mama seasoning.
WE LOVE THIS! Thanks for sharing this recipe. when the whole family comes over I will make the full batch. this recipe is a keeper.
Michelle says
I am soooo not a rice person, but my husband can eat it with every meal. I was on the hunt for a recipe for oven cooked rice when I found this. It instantly became part of my top 5 favorite starchy sides. That was about 4 or 5 years ago! I have been referring back to this page for so long I remember when the pics were different and the ingredients section was extremely confusing🤗. I have been using it ever since, thank you for this. I do like to mix cream of chicken and cream of mushroom sometimes, other than that I do no tweaking, it’s prefect!
Deb says
I used can of cream of mushroom and a can of beefy mushroom. Tossed in about two cups of mixed frozen veggies – carrots, corn, peas, green beans. I also added about half a cup of shredded fresh parm cheese, about 1tbsp fresh chopped garlic and some FlavorGod Spicy Everything seasoning. I also used 1/2c unsalted butter. I choose unsalted because my beef broth, canned soup, and extra seasonings all had salt. I figured if it needed more we can sprinkle it on at the end. I did stir it half way through and cooked it 40 min with the foil on to allow extra time due to the frozen veggies. I used a metal pan and I could easily see why if you don’t stir it could stick. I added some runny fried egg to each bowl before serving and that was pretty good.
Willetta says
Can this be frozen
Sera says
Would I be able to use vegetable broth in this? I don’t eat meat but want to try it.
Pauline says
Recipe was disappointing. Definitely needed more salt and rice just stuck to bottom of the casserole dish.
Karlynn Johnston says
Sorry it didn’t turn out for you, but seeing as how you commented that it wasn’t salty enough I think you made a mistake in the recipe. This recipe uses canned soup which is high in sodium, beef broth which is loaded in sodium and salted butter… It is amazingly salty when done right!
Heather says
LOVE this! Exactly what I was looking for! I cut recipe in half since I am only cooking for myself. Used vegetable broth in place of beef (I’m vegetarian), used jasmine rice, mushroom soup, sprayed the dish with PAM, and when I took it out after 25 minutes to check and uncover, I added a ton of fresh grated Parmesan and fresh black pepper and popped it back in for 10 minutes uncovered. Cooked faster, maybe because I made half a recipe. Anyway, this was delicious and I highlight recommend!
Harry says
Your right rice stuck to bottom of casserole dish. I cooked in oven for half hr then removed it stirred the rice to loosen from the bottom, then set on top of stove to finish cooking.
The pork chops I use my own recipe…of pre fried chops, mushrooms, onions, onion soup mix, cream of mushroom soup, beef broth and seasonings. All of this in a casserole dish in the oven for an hour.
Harebear.
mike. says
spray no stick spray or use non stick pan genius….smh
Alysa Bowman says
Hi I am going to make but when I use the two soup cans, do I use the 1 can soup add 1 can of water like directions on back of can or just use the two cans of soup without the two cans of water?
Joan says
This sounds amazing & I am looking forward to trying it. One question, do you use long grain white rice, medium or short grain. It does not say. I want to make sure I use the correct type of white rice because depending upon what grain of rice it is, that can change how it turns out.
Diane Westlund says
Can I do this in my rice cooker?
Allison says
Quick question…if you double the recipe, do the liquids double, too? When I click on 2X, it only doubles the rice and butter.
Donna Lamers says
I often make meatballs in Campbell’s Mushroom soup, using 2 cans of soup. Now, I have discovered that using 1 can of Golden mushroom soup and 1 can of regular mushroom soup gives it a different flavour, which we prefer. Can’t always find the Golden but did find it at Safeway so bought 4 cans.
Kirsten Wray says
Tried this out so I can use up some stuff in the pantry. Delicious! Tweaked it so I could use brown rice and threw in some sautéed veggies. Increased cook time by about 20 minutes and increased liquids with an extra cup of broth. Came out like risotto!
Tonya says
This was delicious! Perfect with our pan fried pork chops and mixed veggies for a sweet comfort meal. Thank you!
Amber says
Incredibly easy and so delicious. Wonderful New Year’s day side! Thank you
Ethan C says
I made this today, and substituted the beef broth with vegetable broth. I only used a half cup of butter slices, and stirred the rice when i removed the lid to incorporate the melted butter. It turned out really good, and didn’t burn or stick to the casserole dish.
RiceIsLife says
Cooked this according to the recipe turned out horrible. Rice stuck and burned to the bottom of the dish. Smelled like I had cooked popcorn in the oven. Tasted even worse my dog wouldn’t even eat it. That being said was really looking forward to trying this. Unfortunate waste of good Jasmine rice.
Tonya says
Okay, Karen.
Holly says
Read the directions! It calls for regular white rice! Not jasmine or basmati or sticky rice because those have different textures…..everyone who used the proper rice had no problem! Your mistake!
Kathy says
I did use basmati rice and it turned out FABULOUS! This is a great recipe. I added a large can of mushrooms to it. Delicious! Thanks for this recipe. I bookmarked it!
Monique says
Very good. Used can of cream of celery soup and mushroom soup. Turned out great using Uncle Ben’s long grain rice.
thank you,
This guy's a dick. says
Wow, what a nice way to say you can’t cook!
Jolene Lavado says
Can you sub chicken broth
Jlrich123 says
I did and it was delicious!
Donna says
I have never baked rice before, however I thought this delicious. Timing was perfect. Next time I would add a little salt. I also added pepper, fresh chives, parsley and after I took off foil I added chopped mushrooms. Will def make it again.
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?
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.
Stephanie says
A treat in our house!
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!
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…