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?
Table of Contents
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:
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Buttery Mushroom Rice
- Prep Time
- 5 minutes
- Cook Time
- 50 minutes
- Side Dish
- Karlynn Johnston
- 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
- 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!
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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Comments & Recipe Tips Share a tip or comment!
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!
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.
Can this be frozen
Would I be able to use vegetable broth in this? I don’t eat meat but want to try it.
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!
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.
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?
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?
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!
This was delicious! Perfect with our pan fried pork chops and mixed veggies for a sweet comfort meal. Thank you!
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.
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.
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!
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!
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
I did and it was delicious!
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?
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.
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…