This easy and delicious Rice & Mushroom Casserole will be your new side dish for all dinners! It’s fast, easy and you have two options : one, you can make it dairy free and not used any canned mushroom soup, or you can make it creamy and add the soup! It’s extremely versatile!
As you can see, I have updated this post with new photos, we eat this rice THAT often! This is one of the first recipes here on The Kitchen Magpie – and I didn’t want everyone overlooking this awesome recipe just because the photos weren’t that great.
This is the non-creamy version below, You can see that there is celery in this one – I don’t like the celery in the creamy version – and you can see how it’s not creamy at all, it’s light and fluffy.
This is something that I used to make frequently, then for some reason I forgot all about the recipe. Used to make as in I haven’t made it since my husband and I were first married, so that’s oh, a decade or so? And I have no idea why, it’s just one of those recipes I forgot. I dug the recipe out the other day to serve with the Cornish game hens that I made, and it was as tasty as I remember.
You could most likely use vegetable bouillon instead and make this a vegetarian rice, I don’t see why it wouldn’t work and be delicious as well.
I also top my newest version of this rice & mushroom casserole with sliced portobello mushrooms. It’s funny seeing how my recipes progress over the years, this recipe is probably 7 years old, at least!
Whew I’m one of those OLD bloggers, aren’t I?
This continues to be a family favourite after those 7 years, so I definitely encourage you all to give it a try. A good ,solid rice and mushroom casserole is pretty much my go-to side dish in the winter months!
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Rice and Mushroom Casserole
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Total Time
- 45 minutes
- Main Course
- Karlynn Johnston
- 1 cup of long grain rice
- 4 tablespoons butter
- 2 cups of fresh sliced mushrooms
- 1 cup of chopped onion
- 1 cup of chopped celery
- 2 1/2 cups of water
- 2 beef bouillon cubes
- 1 can condensed mushroom soup if you want creamy rice
- Preheat your oven to 350 degrees. Take 2 tbsp of the butter and grease a medium sized lidded casserole.
- Take your rice and in a bare hot pan, brown it. Don't use the butter, the rice browns from the heat alone. Make sure to swirl it around so it doesn't burn. At this point, start your kettle boiling for the water you need.
- When the rice is beautifully browned, put it into the casserole dish that you are going to bake it in.
- Take all your veggies and 2 tablespoons of the butter, and fry them up. You want the mushrooms to lose most of their moisture and the onions and celery to be soft.
- Take your 2 cubes of bouillon, and dissolve into the 2 1/2 cups of boiling water. When it's dissolved, mix in the mushroom soup, then put it into the pan with the veggies, and bring to a boil.
- Once it's boiling, remove it from the stove and pour over the browned rice in the casserole dish.
- Bake at 350 degrees for about 35 minutes, until the liquid is all absorbed. Remove from the oven. If you made the non-soup version lightly toss with some butter, while fluffing the rice. Then serve!
You can use low sodium soup as well if wanted.
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.