Rice and Mushroom Casserole
Indulge in the comforting flavors of this savory Rice and Mushroom Casserole, a one-dish wonder perfect for busy weeknights or cozy family dinners. This creamy baked casserole combines tender mushrooms sautéed with garlic and onions, fluffy long-grain white rice, and a rich blend of melted mozzarella and Parmesan cheeses. Infused with fragrant thyme and cooked in a luscious broth and milk mixture, this crowd-pleaser is topped with golden, crispy breadcrumbs for the perfect texture contrast. With just 15 minutes of prep time and minimal cleanup, this hearty dish offers a warm, satisfying meal that’s perfect for pairing with a fresh green salad or steamed vegetables. Bake it up, dig in, and savor the irresistible comfort of this mushroom and rice casserole gem!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces white button mushrooms, sliced
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 cup milk
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
In a large skillet, heat the olive oil and butter over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and are tender, about 6-8 minutes.
Stir in the rice and let it toast slightly for 1-2 minutes, coating it in the mushroom mixture.
Pour in the chicken or vegetable broth and milk. Stir well to combine. Add thyme, salt, and black pepper.
Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally. The rice will begin to absorb some of the liquid but will not cook fully at this stage.
Transfer the mixture to the prepared baking dish. Cover tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and sprinkle the shredded mozzarella and Parmesan cheeses evenly over the top. Then, sprinkle the breadcrumbs over the cheese layer.
Return the casserole to the oven and bake uncovered for an additional 15-20 minutes, or until the top is golden brown and the rice is fully cooked.
Let the casserole rest for 5 minutes after removing it from the oven. Garnish with chopped parsley if desired before serving.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 7187 mg | 312% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 30.6 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 2127 mg | 164% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2200 mg | 47% | |
*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.
