Rice & Mushroom Casserole

This decadent rice & mushroom casserole is sure to please the whole family!

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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 use any canned mushroom soup, or you can make it creamy and add the soup! It’s extremely versatile! Serve this with my baked pork chops with cream of mushroom soup for a mushroom lovers feast!!! Or, make some Ground Beef and Rice to go along with this recipe!

a spoon of creamy Rice & Mushroom Casserole

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.

non-creamy version of Rice & Mushroom Casserole in a red bowl on wood background

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.

Rice & Mushroom Casserole with large mushrooms on spoon
Rice & Mushroom Casserole with large mushroom on top

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?

close up of Rice & Mushroom Casserole with large baked mushrooms on top
Rice & Mushroom Casserole with large mushrooms baked on top

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! IF you love mushroom soup, try my Cheesy Mushroom and Sausage Breakfast Casserole 

Happy cooking!



Rice and Mushroom Casserole

This decadent rice & mushroom casserole is sure to please the whole family!
5 from 8 votes
close up of Rice & Mushroom Casserole with large baked mushrooms on top
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Main Course
6 servings
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!

Recipe Notes

You can use low sodium soup as well if wanted.

Nutrition Information

Serving: 6servings, Calories: 202kcal, Carbohydrates: 28g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 410mg, Potassium: 219mg, Fiber: 1g, Sugar: 2g, Vitamin A: 310IU, Vitamin C: 3.1mg, Calcium: 27mg, Iron: 0.5mg

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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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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  1. Taleah says

    How big was the can of mushroom soup that you used? I assume you meant condensed cream of mushroom soup?

5 from 8 votes (8 ratings without comment)

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