Recipe by Rebecca Allison
"Easy casserole, very rich with the butter and mushroom soup, but delicious!"
Watch video tips and tricks
uncooked white rice
green onions, chopped
2 (10.75 ounce) cans
condensed cream of mushroom soup
1 (4 ounce) jar
shredded Cheddar cheese
I have made this recipe for years, but with 4 cups of COOKED rice, that is about 2 cups of uncooked rice. Also, do not drain the canned mushrooms, and and rinse out the soup cans with a little water and add that. It is great! Please try it again.
Why didn't I read the reviews before I made this recipe? I halved the recipe as I only wanted two servings and maybe some leftovers. As soon as I cooked the rice I realized I was in trouble. I doubled the amount of soup the recipe called for. I wish I'd mixed in some milk to add moisture, as the result was still somewhat dry. The resulting rice mixture completely filled a 2 1/2 quart baking dish. Seems to me that somehow the recipe is off a bit, as I was only making half a recipe and the FULL recipe is supposed to fill a smaller dish. While this was a bit bland, there is hope for this recipe. IF I make it again, I will cook much less rice in chicken broth instead of water. I would also add some salt, pepper, and probably a little garlic.
Ok, so the problem that everybody has is the "dryness" issue, but I think the recipe creator forgot to mention that you have to COVER the casserole before placing it in the oven. Just do that, and you'll have the most moist mushroom rice casserole, well done Rebecca, this is a keeper..!!
I also cut the rice by 2 cups dry and added chicken boullion to the rice as it cooked. This way there's no need to add butter or a much smaller amt. if one chooses to.
I like the easy recipe.
I used cream of chicken soup instead.
My only complaint it the amount of butter required for this dish. I followed the advice of the previous posters to reduce the amount of rice because it may come out too dry... I dont know. Mine came out excessively buttery. So I guess, if you cut the rice, cut the butter!!! p.s. if anyone knows how to fix up the overpowering butter situation, let me know!
Pretty good, was kind of dry though. Did not save well for leftovers.
Either increase the soup by a can or reduce the rice by a cup. Was a little too dry.
This recipe came out very good when I only added about 1 1/2 cups of rice and I also added mushrooms.
* Percent Daily Values are based on a 2,000 calorie diet.
Rice Casserole with Cheese and Almonds
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 425
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make the ultimate one-dish broccoli and rice casserole.
See how to make a super-simple, comforting winter casserole.
This chicken and rice casserole is simple and tasty.