Mushroom soup rice casserole is a classic comfort food that’s easy to prepare and always a crowd-pleaser. This dish features tender rice, sautéed mushrooms, and the creamy goodness of mushroom soup, all baked to perfection. Whether you serve it as a side dish or a main course, this recipe is sure to become a family favorite.
Mushroom Soup Rice Casserole Recipe
Mushroom soup rice casserole is a comforting and flavorful dish that combines the earthy richness of mushrooms with the heartiness of rice and the creaminess of mushroom soup. This recipe will guide you through making this delicious and satisfying casserole.
Equipment
- saucepan
- wooden spoon
- large skillet
- knife
- mixing bowl
Ingredients
- long-grain white rice
- water
- olive oil
- mushrooms
- garlic
- mushroom can soup
- milk
- shredded cheese
- salt and black pepper
- parsley
- onion
Instructions
- In a large saucepan, bring 4 cups of water to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and has absorbed the water. Remove from heat and fluff with a fork.
- In a large skillet, heat the olive oil over medium heat.Add the chopped onion and sliced mushrooms to the skillet. Sauté for about 5-7 minutes, or until the mushrooms are tender and the onions are translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- In a large mixing bowl, combine the cooked rice and the sautéed mushroom and onion mixture. Mix well. Season with salt and pepper to taste. Adjust the seasoning according to your preferences.
- Preheat your oven to 350°F (175°C). In a separate bowl, mix the condensed cream of mushroom soup and milk until well combined.
- Add half of the shredded cheese to the soup mixture and stir to combine. Grease a casserole dish (9x13 inches or similar size). Spread half of the rice and mushroom mixture evenly in the bottom of the casserole dish.
- Pour the soup and cheese mixture over the rice layer. Add the remaining rice and mushroom mixture on top.
- Sprinkle the remaining shredded cheese over the top of the casserole. Cover the casserole dish with aluminum foil. Bake in the preheated oven for about 20-25 minutes or until the casserole is heated through and the cheese is melted and bubbly.
- Remove the casserole from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired.
- Serve your homemade mushroom soup rice casserole as a side dish or a comforting main course. It pairs well with a green salad or steamed vegetables.
Video
Notes
- You can customize this casserole by adding cooked chicken, ground beef, or diced ham for a protein boost.
- Experiment with different types of mushrooms for varied flavors and textures.
- For a crispy top, you can remove the foil during the last few minutes of baking to allow the cheese to brown.
Nutrition
Serving: 450g
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