Rice And Mushroom Casserole
A comforting casserole combining tender rice, savory mushrooms, and caramelized onions, all baked in a creamy French onion soup base. This dish offers rich flavors with a hearty texture, perfect for cozy family dinners or potlucks, and pairs beautifully with a simple green salad.
Ingredients
Instructions
- Saute onions and mushrooms in butter until onions are translucent and mushrooms are browned.
- Add French onion soup and water to the skillet, stirring to combine.
- Stir in uncooked rice and season with salt and pepper.
- Transfer the mixture to a greased casserole dish.
- Cover and bake in a 350°F (175°C) oven for 45 minutes to 1 hour, until rice is tender and casserole is heated through.
Tips & Substitutions
For a richer flavor, consider adding garlic or herbs like thyme to the sauté. If you don't have canned mushrooms, fresh ones work well—just cook them down until they're reduced. You can substitute brown rice for white rice for added nutrition, but adjust cooking time as brown rice takes longer to cook. To add a protein, stir in cooked chicken or beans for a heartier dish.
Serving Suggestions
This casserole pairs beautifully with a simple green salad or steamed vegetables for a balanced meal. For a heartier option, serve alongside roasted chicken or grilled fish. It also makes a great side dish for gatherings, complementing dishes like Hot Hominy Casserole or any of your favorite American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to retain moisture, heating in 30-second increments until warmed through. Alternatively, reheat in the oven at 350°F (175°C) until heated, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Mushroom Casserole contains roughly 808 calories, with 11g protein, 76g carbohydrates, and 51g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of iron and vitamin D. Note that it is relatively high in sodium, at 1369mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step and refrigerate it for up to 24 hours. When ready to bake, simply add an extra 10-15 minutes to the baking time to ensure it's heated through thoroughly.
What can I substitute for French onion soup?
If you don’t have French onion soup, you can use beef or vegetable broth along with sautéed onions and a splash of Worcestershire sauce for a similar flavor. This will still give you a delicious base for the casserole.
Can I freeze this mushroom casserole?
Yes, you can freeze the casserole before baking. Wrap it tightly with plastic wrap and then foil to prevent freezer burn. When ready to bake, thaw it in the refrigerator overnight and bake as directed, adding a bit more time if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).