Baked mushroom rice casserole is just 5 ingredients and about 10 minutes to prep, but bakes up so tender, creamy, rich and delicious. This side dish is sure to impress!

Today’s recipe for baked mushroom rice casserole is one I’ve loved since I was a kid.

I remember the first time my mom made it. It was just the two of us; I guess my dad and brother were out.

And I was expecting not to enjoy it. At all. (We were unhelpful that way whenever she tried making us a new dish.)

But I took one bite and changed my tune immediately.

This mushroom rice casserole is creamy, rich, savory and so delicious.

The rice, onions and mushrooms are so tender and they soak up the beef broth as they cook, giving these simple ingredients so much oomph.

I was surprised at the time by how much I loved it. Maybe that was the beginning of my love of onions and mushrooms, cause I adore both nowadays.

And it became a side dish I requested on the regular. “Mom, can you make that mushroom rice casserole thingy I love?”

My mom's chicken divan and her classic Southern deviled eggs are some of my other favorites that have stood the test of time and are ones I still make today.

Good to know that kids can come around. Mine are 11 and 9 and less adventurous at this age, eating wise, than they’ve been in past years.

Maybe I just need to hang in there a little longer…

Anyway, this recipe is just 5 ingredients and only takes 10 minutes to prep. It’s so quick and easy to throw together.

(Granted, it bakes for an hour, so you do need to be sure to plan accordingly for that.)

But it comes out with fluffy rice, tender veggies and a buttery, savory flavor that’s hard to beat!

OK, let’s get cooking so you can enjoy this dish, too!

Now, I’ve got some notes and tips coming up below on how to make mushroom rice casserole. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making baked mushroom rice casserole: 

• Butter: Unsalted is the only kind I tend to have on hand, but you could substitute salted if that’s what you use.
• White rice: Regular long-grain white rice is perfect here. And while I am normally a brown rice only kind of gal, you just can’t substitute it here; it’ll never cook through.
• Beef broth: The beef broth adds the savory richness to this dish, so I don’t recommend substituting chicken or vegetable broth.
• Mushrooms: You can find a 6 oz. jar of mushrooms in liquid at most grocery stores. (Green Giant makes this and is what I use, but any brand will do.) Don’t drain them! We’re using the liquid from the jar, too.

You’ll notice there’s no salt or pepper listed in the recipe.

The sodium from the beef broth is plenty to season this casserole dish. But of course, as with anything, add some salt and pepper to taste at the table for your portion to get it to your liking.

Speaking of adding things…

This dish is delicious all on its own. Doesn’t need a thing and I wouldn’t add a thing.

However, a bit of chopped fresh parsley would bring a nice, light hint of freshness and citrus notes.

And a sprinkling of grated fresh Parmesan cheese would be yummy with this, too.

We’ve also had this mushroom rice casserole with some sort of red meat, such as steaks, or with pork chops or pork tenderloin.

It’s a great pairing for hearty meats and comforting main dishes. And it would make an easy but impressive dish to serve friends and family.

Then you just need to add a side salad or a steamed or roasted veggie and dinner is done!

Last thing, what to do with any leftovers.

Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 3-5 days. Reheat in individual servings in the microwave until warmed through.

I hope you give this a try, whether it’s a throw-back recipe for you as well or a brand new one you’re looking to try.

(I just hope your family is more open to new dishes than my brother and I were as kids!)

Enjoy!

XO,

Kathryn

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Yield: 8 servings

Baked Mushroom Rice Casserole

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Baked mushroom rice casserole is just 5 ingredients and about 10 minutes to prep, but bakes up so tender, creamy, rich and delicious. This side dish is sure to impress!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 4 tablespoons unsalted butter
• 1 large onion, chopped
• 1 ½ cups white rice
• 2 (15 oz) cans beef broth
• 1 (6 oz) jar mushrooms, undrained

Instructions

1. Preheat oven to 350.
2. Melt butter in a large skillet. Add the onion and cook on medium heat until tender, about 5-6 minutes. Add the rice and stir in until well coated. Turn off the heat.
3. Add the beef broth and mushrooms, with their liquid, and stir well. (If your pan isn’t big enough, combine everything in a large bowl instead.)
4. Transfer the rice mixture to a 9x13 casserole dish. Bake at 350 for 1 hour.

Notes

Butter: Unsalted is the only kind I tend to have on hand, but you could substitute salted if that’s what you use.

White rice: Regular long-grain white rice is perfect here. And while I am normally a brown rice only kind of gal, you just can’t substitute it here; it’ll never cook through.

Beef broth: The beef broth adds the savory richness to this dish, so I don’t recommend substituting chicken or vegetable broth.

Mushrooms: You can find a 6 oz. jar of mushrooms in liquid at most grocery stores. (Green Giant makes this and is what I use, but any brand will do.) Don’t drain them! We’re using the liquid from the jar, too.

Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 3-5 days. Reheat in individual servings in the microwave until warmed through.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 99Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 113mgCarbohydrates: 10gFiber: 0gSugar: 1gProtein: 1g