Buttery Mushroom Rice
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!

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!


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,


4.42 from 12 votes
Buttery Mushroom Rice
Prep Time
5 mins
Cook Time
50 mins
The best rice side dish you will ever eat! So simply, fast, buttery...oh my. Make this now!
Course: Side Dish
Cuisine: American
Keyword: Mushroom Rice
Servings: 8
Calories: 377 kcal
Author: Karlynn Johnston
  • 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
  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 Facts
Buttery Mushroom Rice
Amount Per Serving
Calories 377 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 61mg 20%
Sodium 281mg 12%
Potassium 68mg 2%
Total Carbohydrates 37g 12%
Protein 3g 6%
Vitamin A 14.2%
Calcium 2%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.



Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. 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.


  2. Sarah Schultz Reply

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

  3. JanieWinklerDockus Reply

    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.

  4. Elisa Boyce Reply

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

  5. Sarah Schultz Reply

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

  6. Laura Gluckie Reply

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

  7. Karin Nyberg Reply

    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!!

  8. Kelly Matthews Noble Reply

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

  9. Elizabeth Ingram Reply

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

  10. Sherry Irvine Byrgesen Reply

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

  11. The Kitchen Magpie Reply

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

  12. The Kitchen Magpie Reply

    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!

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