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Rice And Mushroom Casserole

Easy rice and mushroom casserole is simple to make and can be served for both casual weeknight dinners and special holiday meals.

Rice and mushroom casserole is such an easy side dish to make and it pairs well with practically any protein. It’s easy enough to make for weeknight dinners, but it’s delicious enough that you’ll want to serve it for Sunday dinners and special occasions. It takes just a few ingredients and can be thrown together in minutes, so you can spend time on other dishes that require more attention, or just relax while it bakes.

Rice and Mushroom Casserole

Why You’ll Love Rice and Mushroom Casserole

Home Cooked Comfort Food – Who doesn’t love a good, hearty casserole? This is one of those dishes that will become a staple, like homemade mac and cheese.

Easy to make – Rice and mushroom casserole only takes a few minutes to put together and there are just a handful of ingredients.

Versatile – You can dress it up or down, pair it with any protein, or eat it on its own.

Rice And Mushroom Casserole Ingredients

  • White Rice – You can use any long grain white rice, including basmati or jasmine. If you opt for a short grain, it may be a bit stickier. You can use brown rice if you prefer, but it may require a longer cook time.
  • Mushrooms – We use presliced white mushrooms in this recipe – of course you can buy whole and slice them yourself, but we like the time-saving element of the presliced mushrooms.
  • Beef Consommé – We use 2 cans of beef consomme (usually Campbell’s Brand). You can use any brand you prefer. The consomme adds a rich flavor to the rice and mushrooms.
  • Onion – We like to finely chop a yellow onion for this dish, but a white onion would work as well.
  • Butter – A full stick of regular, salted butter adds delicious, creamy, buttery flavor to this side dish.
  • Salt & Pepper – Add salt and pepper to taste to enhance the flavor. Do this after cooking as the beef consommé and butter contain salt so you’ll want to taste it after it’s cooked so that you don’t over-salt it.

Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.

How To Make Rice and Mushroom Casserole

There are two ways to make rice and mushroom casserole – and both of them are easy. The dump and bake method is exactly that – put everything in the casserole dish and bake until cooked through. But I like the flavor that a little bit of sautéing adds to the dish so I’ll cover this method first.

  • Precook Mushrooms & Onions – Add a tablespoon of butter to a saute pan until melted. Then, add your mushrooms and onions and sauté until tender and browned.
  • Prepare rice – Spray a bit of nonstick cooking spray into your casserole dish, then add your rice and beef consommé.
  • Put it all together – Dump the sautéed mushrooms and onions on top of the rice and beef consommé. You can stir it all together or leave it layered.
  • Add butter – slice a stick of butter into tablespoon-sized slices and lay them over the top of the rest of the ingredients.
  • Bake – Place the casserole in the oven and bake for 45 minutes or until cooked through.

Dump & Bake Method

Add the rice, beef consommé, raw mushrooms, and raw onions to the casserole dish. Layer the butter slices over the top and bake until cooked through.

Preparing Rice And Mushroom Casserole

Rice and Mushroom Casserole Tips & Variations

Swap out the mushrooms – We use white mushrooms most of the time, but you can also use baby bellas, wild mushrooms, shiitake, or a mix.

Use brown rice – we use white rice, but if you prefer to use brown rice, you can. You’ll have to add about a half cup of additional consommé and bake it for an additional 20 minutes or until cooked through.

Swap the broth – if you want this to be a vegetarian dish, or just want to use a different broth, you can use beef broth, vegetable broth, chicken broth, bone broth or whatever you prefer. It will change the flavor of the dish, but it will still be delicious. Beef consommé has a stronger flavor, which is why we use that as the base.

Make it vegan – Use vegetable broth and a vegan butter substitute.

Add garlic – when you sauté the mushrooms and onions add garlic for another layer of flavor.

Add protein – shred a rotisserie chicken and add about a cup and a half of chicken to the casserole in the last 5 minutes of baking. Stir and serve as a complete meal.

Add other veggies – toss in sliced zucchini, broccoli florets, peas, or your favorite veg to pack in more nutrients. Water chestnuts are another common addition to similar dishes.

Add a garnish – fresh herbs are a great garnish for this; try chopped fresh parsley or basil. We always love finely chopped green onions or chives on this, too. You can also top it with something crunchy like french fried onions, sunflower seeds, breadcrumbs, panko, or chopped pecans. Some peopole even like this topped with parmesan cheese.

If you’d like to eliminate a few calories, the butter isn’t essential – you can leave it off entirely or just put on as much as you’d like. Alternatively, you can add a few spoonful’s of ghee or coconut oil if you prefer.

We recommend fresh mushrooms, but you’re welcome to use canned mushrooms if you prefer.

Change it up by adding a can of condensed french onion soup in place of one of the cans of beef consommé.

Make it creamy by stirring in a can of cream of mushroom soup.

What To Serve With Rice And Mushroom Casserole

We serve this side dish with pretty much anything but here are our favorite pairings:

Storing & Reheating Rice and Mushroom Casserole

If you have leftovers, you can store rice and mushroom casserole in an airtight container in the refrigerator for up to 5 days. You can freeze it in an airtight container for two months.

To reheat, you can heat individual portions in the microwave for a minute and a half or until cooked through. You can also add the leftovers to an oven safe baking dish and reheat it in the oven at 350 degrees for 15 minutes or until heated through.

Rice and Mushroom Casserole

Rice And Mushroom Casserole

Yield: 8-10 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Easy rice and mushroom casserole is simple to make and can be served for both casual weeknight dinners and special holiday meals.


  • 2 cups white rice
  • 2 cans Campbell's Beef Consommé
  • 2 8-oz packages of presliced mushrooms
  • 1 Large yellow onion, chopped
  • 1 Stick of butter, sliced into tablespoons
  • Salt and pepper, to taste


  1. Spray a casserole dish with nonstick cooking spray and preheat the oven to 350 degrees.
  2. Add 1 tablespoon of butter to a frying pan and sauté sliced mushrooms and chopped onion over medium heat just until tender and browned.
  3. Put white rice in the casserole dish and top with the sautéed mushrooms and onions.
  4. Pour in two cans of Campbell's beef consommé.
  5. Top with sliced butter.
  6. Bake uncovered for 45 minutes or until rice is tender and cooked through.


Sautéeing the mushrooms and onions is not required, we just like it this way. You can dump all raw ingredients into the casserole dish and bake if you'd like to save a little prep time.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 147Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 199mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 3g

This data was provided and calculated by Nutritionix.

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Heidi Deal
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