Name: Mushroom and Rice Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 1 cup long-grain white rice, rinsed; 2 cups sliced mushrooms (button, cremini, shiitake, or a mix); 1 can (10.5 oz) cream of mushroom soup; 1 cup sour cream; 1/2 cup vegetable broth; 1/2 cup shredded cheddar or mozzarella cheese; 1 tablespoon olive oil; 1 small onion, chopped; 2 garlic cloves, minced; Salt and pepper to taste; Fresh parsley, chopped (optional for garnish)

This Mushroom and Rice Casserole is a hearty, comforting dish perfect for dinner. The earthy flavor of mushrooms complements the fluffy rice, all baked together in a creamy sauce. Simple yet satisfying, this casserole is packed with flavors and can be made in advance for easy weeknight dinners.

Recipe Tips and Tricks

Use a combination of fresh and dried mushrooms for deeper flavor.
Sauté the mushrooms before adding them to the casserole to release excess moisture.
Add some grated cheese on top before baking for a golden, cheesy crust.
Make sure the rice is fully cooked before assembling the casserole to ensure a tender texture.

Why You’ll Love This Recipe

This Mushroom and Rice Casserole is everything you could want in a dinner—easy to prepare, filling, and customizable. It combines the nutty taste of mushrooms, the soft texture of rice, and the richness of a creamy sauce, making it the perfect one-pot meal. Whether you’re a vegetarian or just looking for a meatless meal, this casserole is incredibly satisfying. It’s a family favorite and great for meal prep, allowing you to enjoy leftovers the next day.

Yield: 6 servings

Mushroom and Rice Casserole

A comforting and creamy Mushroom and Rice Casserole with mushrooms, rice, and a rich, savory sauce.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

1 cup long-grain white rice, rinsed
2 cups sliced mushrooms (button, cremini, shiitake, or a mix)
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1/2 cup vegetable broth
1/2 cup shredded cheddar or mozzarella cheese
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
Salt and pepper to taste
Fresh parsley, chopped (optional for garnish)

Instructions

Preheat the oven to 350°F (175°C).
In a medium saucepan, cook the rice according to package instructions. Set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened and fragrant, about 5 minutes.
Add the mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and start to brown, about 7 minutes.
In a mixing bowl, combine the cream of mushroom soup, sour cream, and vegetable broth. Stir well to create a smooth sauce.
Add the cooked rice and sautéed mushrooms to the sauce mixture. Season with salt and pepper. Stir until everything is well combined.
Transfer the mixture to a greased 9x13-inch baking dish. Top with shredded cheese.
Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the cheese is golden.
Remove from the oven and let it rest for 10 minutes. Garnish with fresh parsley if desired.

Notes

Be sure not to overcook the rice initially, as it will continue cooking in the casserole.
For a creamy texture, you can add a bit more sour cream or cheese to the sauce.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 272Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 40mgSodium 585mgCarbohydrates 20gFiber 2gSugar 6gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Rice: Long-grain white rice is ideal for this recipe as it cooks evenly and absorbs flavors well.
Mushrooms: Use a variety of mushrooms like button, cremini, and shiitake for extra depth of flavor.
Creamy Sauce: A mixture of sour cream, cream of mushroom soup, and vegetable broth gives the casserole its rich texture.
Cheese: Adding cheddar or mozzarella to the dish provides a melty, golden crust that adds a delicious finish.

Variations and Substitutions

For a gluten-free version, substitute the cream of mushroom soup with a gluten-free option or homemade mushroom sauce.
Add spinach or kale for extra veggies and a nutritional boost.
If you prefer a meatier dish, you can add cooked chicken or bacon.
You can swap sour cream for Greek yogurt for a lighter, tangier version of the sauce.

Storage Options

Store any leftovers in an airtight container in the fridge for up to 3 days. This casserole also freezes well for up to 3 months. Reheat in the oven to restore its creamy texture.