Cream of Mushroom Rice Casserole: Savoury Baked Rice
Select firm, fresh mushrooms with tight caps to ensure your cream of mushroom rice casserole has a concentrated earthy flavour. Avoid any specimens with slimy textures or dark brown bruising, as these will release too much water and soften the rice. Look for buttons or cremini mushrooms that feel heavy for their size, which indicates they will hold their shape during the sautéing process.
You combine long grain rice with a whisked sauce of broth and cream of mushroom soup in a 9×13 cm baking dish. Sauté the onions and mushrooms first to caramelise the natural sugars and build depth before folding them into the grains. Bake the mixture at 200°C (400°F) for 45 minutes. The result is a dense, cheesy bake where the rice absorbs the liquid to become tender and creamy.
Cream of Mushroom Rice Casserole: Savoury Baked Rice
Recipe cardIngredients
Instructions
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Prepare the oven
Preheat your oven to 200°C (400°F). Ensure the rack is in the centre for even heat distribution.
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Sauté the vegetables
Melt butter or heat olive oil in a skillet over medium heat. Sauté the onion for 3 minutes until translucent. Add mushrooms and cook for 5 minutes until they soften and release their juices.
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Season the mixture
Stir in the dried thyme, salt, and pepper. Cook for one minute to develop the savoury flavour of the herbs.
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Whisk the sauce
Combine the cream of mushroom soup and vegetable broth in a mixing bowl. Whisk until the sauce is smooth and free of lumps.
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Combine the ingredients
Fold the sautéed onion and mushrooms into the sauce. Stir in the dry rice and half of the Parmesan cheese until every grain of rice is coated.
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Bake the casserole
Transfer the mixture to a 9x13 cm baking dish and spread it evenly. Sprinkle the remaining cheese on top and bake uncovered for 45 minutes until the liquid is absorbed and the rice is tender.
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Rest and garnish
Remove the dish from the oven. Let it stand for 5 minutes so the sauce sets. Garnish with fresh parsley before serving.
Check the liquid levels halfway through baking. If the top browns too quickly but the rice remains hard, the oven is too hot. Cover the dish with foil to prevent burning while the rice continues to absorb the broth.
Cream of mushroom soup
Use a homemade mushroom velouté if you lack canned soup. This substitute provides a cleaner flavour and reduces the salt content. Do not omit the creamy base entirely, as the rice requires this fat and liquid to cook evenly and achieve a rich, savoury consistency in the oven.
What to serve with it
Serve this dish alongside a crisp green salad dressed with lemon vinaigrette to provide a fresh contrast. You may also add a sprinkle of toasted pine nuts or slivered almonds for crunch, or finish the plate with extra-virgin olive oil and a squeeze of fresh lemon juice.
Storing and reheating
Cool the casserole to room temperature, then cover and refrigerate for up to 3 days. For longer storage, wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven at 180°C (350°F) for 15 minutes.
Nutrition per serving
- Calories
- 385
- Protein
- 12.4 g
- Carbs
- 36.2 g
- Fat
- 18.1 g
- Fiber
- 3.1 g
- Sugar
- 4.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How do you make a cream of mushroom and rice casserole?
Sauté onions and mushrooms in butter, then stir them into a mixture of mushroom soup and vegetable broth. Fold in raw rice and Parmesan, then bake at 200°C (400°F) for 45 minutes until the liquid is absorbed.
What are some common mistakes making rice casserole?
Avoid using too little liquid, which results in hard, undercooked rice. Ensure you sauté the mushrooms until they release their juices to develop a deeper savoury flavour before adding the rice and soup mixture.
Can you mix rice with cream of mushroom soup?
Yes. The soup acts as a thickener and flavour base. When mixed with broth, it provides the necessary moisture and fat to cook the rice grains while creating a creamy sauce that binds the ingredients together.
