This vegetarian Mushroom and Rice Casserole recipe is a simple (almost) dump and go casserole that’s perfect for weeknights.
This is one of our favorite meatless recipes. For more ideas on what to cook without meat, check out all of our vegetarian recipes.
I’m a big fan of rice casseroles, like this Mushroom And Rice Casserole, because casseroles are so easy. You cook the “toppings,” then dump them into a casserole pan with uncooked rice and some liquid.
The rice cooks perfectly every time.
And rice casseroles are basically a “set it and forget it” type of meal, making it a great weeknight dinner.
One of my favorite rice casseroles is this Mushroom And Rice Casserole because it’s so flavorful. Cooking down the mushrooms really pulls out a lot of taste, and that gets into the whole casserole. So it’s hearty and warm and filling, but also vegetarian.
Did you buy too many mushrooms for this Mushroom and Rice Casserole and you’re wondering what else to do with them?
Check out our list of Budget-Friendly Mushroom Recipes for more recipes.
Mushroom And Rice Casserole Recipe
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Mushroom And Rice Casserole Ingredients:
- 16 oz. fresh baby bella mushrooms
- 1 medium onion
- 1 can of cream of mushroom soup
- 1/2 cup Parmesan cheese
- 1 cup rice
- 2 cups water
- Salt
- Garlic powder
How To Make Mushroom And Rice Casserole:
Pre-heat the oven to 350 F.
Slice the mushrooms. Sautee them in a pan over medium heat for about 10 minutes until most of the moisture is removed.
Slice the onion.
Add the sliced onion, plus a little salt and garlic powder, to the pan with the mushroom and cook until the onion is cooked down, about 10 to 15 minutes.
Drain any excess moisture left behind by the mushrooms.
Pour one cup of rice and two cups of water into an oven safe casserole pan.
Stir in the can of mushroom soup.
Add in the mushroom and onion mixture and stir everything together.
Top with the Parmesan cheese.
Bake for 90 minutes.
Serve warm.
Mushroom And Rice Casserole: Frequently Asked Questions
When I make this, I usually use fresh baby bella mushrooms. I really like how baby bella mushrooms taste when they cook down, plus I like the coloring. I have done 8 oz. of baby bella mushrooms and 8 oz. of white mushrooms before and that’s great.
Small aside: Baby bella and white mushrooms are the same type of mushroom. The difference is the white mushrooms are younger. If you leave the white mushrooms to grow and mature, they become baby bella mushrooms. And, if you leave them even longer, they grow to become portabella mushrooms. Hence why they’re called baby bella (which should be written baby ‘bella to be grammatically correct since they’re baby portabella, but it’s not stylized that way).
So you can use baby bellas and white mushrooms as a combination, or just white mushrooms. But just white mushrooms might leave your dish a little less flavorful, so I would suggest adding more spices.
Pete brought home some great fresh shiitake mushrooms from the local farm once, and I used those to make this Mushroom And Rice Casserole, and that was delicious.
Let me start this by saying that I’ve only ever made this with white rice. I really like the taste of the white rice from our local supermarket, and I’m not crazy about brown rice unless it’s in a brown rice/quinoa mix. I’ll eat and cook brown rice, of course, but I don’t prefer it.
But if you wanted to, you could substitute brown rice for white rice in this Mushroom and Rice Casserole. Some people suggest that you need more water when you cook brown rice, but I always do a 1:2 rice: water ratio when I cook white or brown rice and it comes out perfectly fluffy. So I wouldn’t worry about adding more liquid to this if you use brown rice.
If all you have is instant rice, I would suggest you head to the store and buy a bag of long grain rice before making this. Instant rice cooks a lot quicker than long grain rice. So, if you’re just making rice as a side dish (like in our Cheesy Bacon and Mushroom Chicken), they’re interchangeable. But if you’re cooking the rice in a recipe, like this Mushroom and Rice Casserole, the rice will finish way before the rest of the casserole. And then you’ll end up with hard, overcooked rice.
Is there a slow cooker Mushroom And Rice Casserole version?
I have a slow cooker version of this Mushroom And Rice Casserole, but it takes a lot longer than the regular version. Instead of cooking the mushrooms and onions on the stove, you cook them in the slow cooker. And then instead of cooking the rice in the casserole pan, you cook it in a rice cooker. So it’s actually more steps and more things to wash, but here you go.
Slice the mushrooms and onion. Put them in the slow cooker with the can of cream of mushroom soup and stir until combined. Cook on high for four hours or low for eight hours.
Make one cup of rice in the rice cooker.
Layer half the rice on the bottom of an oven safe casserole pan. Top with half the mushroom and onion mixture. Follow with the rest of the rice, then the rest of the mushrooms and onions. Top with the cheese and bake at 350 for an hour.
Is there a vegan Mushroom And Rice Casserole version?
This Mushroom and Rice Casserole, as it is, is a vegetarian recipe. The grated Parmesan cheese on top is obviously not vegan, but removing it (or using vegan Parmesan “cheese”) doesn’t assure that this is a vegan mushroom and rice casserole.
See, there’s the cream of mushroom soup. There are versions that use oil instead of butter, which is vegan approved, but they also have cream (or milk). And that component is not vegan.
You can use something like Better Than Bouillon Mushroom Base and water as a substitute. I would just make sure to make a rue with corn starch or flour to act as a thickener. Then, add that mixture as a vegan substitute for cream of mushroom soup.
As with any substitution, you may need to adjust your seasonings because your vegan cream of mushroom soup substitute may not impart as much flavor as the non-vegan version.
Looking for more mushroom recipes?
If you came here trying to figure out what to do with the mushrooms in your fridge, but this recipe didn’t hit the spot, no worries.
We have a few other mushroom recipes that you might love:
- Mushroom and Feta Bisque (pictured above)
- Cream Cheese Stuffed Mushrooms
- Portabella Philly Cheesesteak
Mushroom And Rice Casserole
Looking for a very tasty and very easy fall dinner idea? Try this Mushroom and Rice Casserole.
Ingredients
- 16 oz. fresh baby bella mushrooms
- 1 medium onion
- 1 can of cream of mushroom soup
- 1/2 cup Parmesan cheese
- 1 cup rice
- 2 cups water
- Salt
- Garlic powder
Instructions
- Pre-heat the oven to 350.
- Slice the mushrooms. Sautee them in a pan over medium heat for about 10 minutes until a lot of the moisture is removed.
- Slice the onion. Add the sliced onion, plus a little salt and garlic powder, to the pan with the mushroom and cook until the onion is cooked down, about 10 to 15 minutes. Drain any excess moisture left behind by the mushrooms.
- Pour one cup of rice and two cups of water into an oven safe casserole pan.
- Stir in the can of mushroom soup.
- Add in the mushroom and onion mixture and stir everything together.
- Top with the Parmesan cheese.
- Bake for 90 minutes.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 139Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 7mgSodium 604mgCarbohydrates 18gFiber 2gSugar 3gProtein 6g
Have you tried this Mushroom And Rice Casserole recipe? Let us know your thoughts in the comments.