This post may contain affiliate links. See my privacy policy for details.
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
PIN THIS RECIPE to your DINNER RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
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.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
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…