Mushroom and Rice Casserole
Cozy up with the ultimate comfort food: Mushroom and Rice Casserole. This hearty, oven-baked delight combines fluffy long-grain white rice with sautéed cremini mushrooms, savory aromatics, and a luscious homemade Parmesan cream sauce. Topped with melted cheddar cheese for an irresistible golden crust, this casserole strikes the perfect balance between creamy and cheesy. A hint of dried thyme and a sprinkle of fresh parsley add an herby touch, elevating the earthy mushroom flavors. Ready in just an hour, this crowd-pleasing dish is ideal for weeknight dinners or as a satisfying vegetarian side. Simple, wholesome ingredients come together beautifully, making this recipe a must-try for lovers of mushroom recipes, creamy casseroles, and easy comfort food classics.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 12 ounces (sliced) cremini mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 cup (grated) Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoons dried thyme
- 1 cup (shredded, for topping) cheddar cheese
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a medium saucepan, combine the rice and water. Bring to a boil, reduce the heat to low, cover, and let it simmer for 15-18 minutes, or until the rice is fully cooked. Remove from heat and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until they release their moisture and turn golden brown.
In a separate saucepan, make the sauce. Melt the butter over medium heat, then whisk in the all-purpose flour to form a roux. Cook the roux for 1-2 minutes, whisking constantly, until slightly golden.
Slowly pour the vegetable broth into the roux while whisking to ensure no lumps form. Add the heavy cream and continue whisking until the mixture thickens, about 3-4 minutes.
Stir in the grated Parmesan cheese, salt, black pepper, and dried thyme. Mix well and remove from heat.
In a large mixing bowl, combine the cooked rice, sautéed mushrooms, and the creamy sauce. Mix until well combined.
Transfer the mixture to the prepared casserole dish and spread it out into an even layer.
Sprinkle the shredded cheddar cheese evenly over the top.
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with fresh chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 5193 mg | 226% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 18.7 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1610 mg | 124% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3082 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
