This website will not work correctly because some features are not supported by your browser.
To fix the problem, try updating your system software, or use a different browser.
This cozy mushroom rice casserole is a comforting, flavor-packed side dish with tender rice and buttery, garlicky mushrooms in every bite.
It’s perfect for Thanksgiving and Christmas, but it also feels special enough for Mother’s Day or a relaxed Easter brunch.
You can assemble it ahead, then bake until hot and golden, so it’s ideal for busy holiday kitchens and family gatherings.
Order the ingredients from your local store for pickup or delivery (US only).
You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish with butter or oil.
Rinse the long-grain white rice under cool water until the water runs almost clear.
Drain the rice very well so excess water does not make the casserole soggy.
In a medium saucepan, combine the rice, vegetable broth, butter, salt, and black pepper.
Bring to a gentle boil over medium-high heat, then reduce the heat to low and cover tightly.
Simmer for 15 to 18 minutes, until the liquid is absorbed and the rice is just tender.
Remove from the heat and let the rice rest, covered, for 5 minutes to finish steaming.
While the rice cooks, heat the olive oil and butter in a large skillet over medium-high heat.
Add the sliced button mushrooms in an even layer and let them cook undisturbed for 3 to 4 minutes.
Stir and continue cooking until the mushrooms release their liquid and start to brown around the edges.
Add the chopped onion and cook, stirring, until it softens and turns translucent, about 3 to 4 minutes.
Stir in the minced garlic, dried thyme, salt, and black pepper and cook for 1 minute, just until fragrant.
Fluff the cooked rice gently with a fork to separate the grains without smashing them.
Transfer the rice to the prepared baking dish, spreading it into an even layer.
Spoon the mushroom mixture over the rice and gently fold everything together until evenly combined.
Cover the baking dish tightly with foil to keep the rice from drying out in the oven.
Bake for 10 to 15 minutes, until everything is hot and the flavors have mingled nicely.
Remove the foil and bake for 5 minutes more if you want lightly crisped edges on top.
Let the casserole rest for 5 to 10 minutes so the rice settles and slices more cleanly.
Taste and adjust the seasoning with a little extra salt and pepper if needed.
Garnish with chopped fresh parsley or chives if you like a pop of color and freshness.
| Energy | 287 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 8 | g |
| Carbohydrates | 46 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This mushroom rice casserole brings cozy, earthy flavor to weeknights and also works well on a holiday sideboard.
For a richer twist, stir in a handful of grated Parmesan or Gruyere right before baking for extra savoriness.
If you love contrast, finish each serving with lemon zest and fresh herbs to add brightness against the creamy rice.
These main dishes are a great match for this recipe.
brent__: Friends LOVED it! Used chicken broth instead of vegetable broth, and it was absolutely delicious!
: Glad it was a hit, and chicken broth works well!
Please post your feedback and pictures here. We’d love to hear from you!
50 min
Get Ingredients →
