Mushroom Rice Casserole

Flavorful mushrooms and onions complement buttery rice. As easy as it is delicious, this mushroom rice casserole is well worth the calories!

My mom makes this recipe for most of our family gatherings, often doubling it, and it’s ALWAYS a hit. Although it’s definitely not healthy, it’s totally worth the calories.

Great alongside beef, chicken, or pork, it’s a versatile side dish. And taking about 5 minutes to throw together, you’re usually done throwing it together before the oven even finishes preheating. That’s my kind of recipe!

Mushroom Rice Casserole Ingredients

• Regular long grain white rice
• Condensed French onion soup
• Butter
• Mushrooms
• Water

How to Make Mushroom Rice Casserole Recipe

1. Preheat oven to 325 degrees.
2. Melt one stick (1/2 cup) of butter in a casserole dish.

3. Add 1 cup of uncooked white rice to the melted butter and stir to coat.

4. Add 8 oz sliced fresh mushrooms (or one 2 1/2 ounce can of sliced mushrooms), 1 can condensed French onion soup, and 3/4 SOUP CAN of water. Stir to combine.

5. Cover and bake at 325 degrees for 90 minutes.

6. Stir just before serving.

7. Enjoy!

Frequently Asked Questions

• Are canned or fresh mushrooms best for this recipe? Fresh mushrooms are best, although you can use canned mushrooms instead. Just be sure to drain them before adding them to the other ingredients.
• Can this casserole be made ahead of time? Yes, but when preparing it in advance, go ahead and bake it. This casserole reheats extremely well. In fact, in my opinion, I think it’s even better the next day. Simply reheat it in the microwave until it’s heated through.
• Can I use margarine instead of butter? Yes, but you will compromise flavor somewhat. My general line of thinking is “butter is best.”

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