Easy Mushroom Rice

Easy Mushroom Rice

"Scrumptious mushroom rice! Simple as can be!"
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Ingredients

1 h 5 m servings 336 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 1216 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
  3. Cover, and bake in the preheated oven for 60 minutes.

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Reviews

Read all reviews 268
  1. 336 Ratings

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Most helpful positive review

This was excellent! And so easy. I didn't have any onion soup so I used cream of mushroom instead. Also, I used fresh mushrooms sauteed with an onion and 2 cloves of garlic. I will be making...

Most helpful critical review

I used a combination of 1 cup brown rice and a 1/4 cup wild rice, a 14.5 oz can low sodium beef broth, French onion soup and a can of mushrooms, drained. I left out the butter and baked it unco...

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This was excellent! And so easy. I didn't have any onion soup so I used cream of mushroom instead. Also, I used fresh mushrooms sauteed with an onion and 2 cloves of garlic. I will be making...

Mixed 1/2 can of the French Onion soup mix and 1/2 can of golden mushroom condensed soup! Tripled the mushrooms with a mix of fresh sauteed baby bellas, brown, shitake and regular white mushroo...

I've found the rice that works in this is the Uncle Ben's Converted Rice. When i used the cheap brands of regular long grain rice, the rice takes more than an hour to cook. An additional half ...

This is a favorite of my husband & myself. The only changes I made was chicken broth instead of beef, and to cook it in the rice cooker. I just mix it all up & turn on the rice cooker, much qu...

If you are a mushrom over I would HIGHLY recommend double/ or tripling the amount of mushrooms in this dish. I always use fresh ones and sautee them just until they start to wilt and then pour ...

This is a recipe my family has been making for years! Everyone loves it and it's so easy. I make mine healthier by using low-sodium broth, a bit less butter, and brown rice instead of white. Wit...

If this could have been any easier, I would have fallen asleep making it. I did add a little to fit my personal preference. I used 3/4 c. of white rice & 1/4 c. of wild rice (which the wild ri...

I have to say, the smell of the onion soup was kinda gross, but the end result was really good! Prep couldn't be easier! Also from Canada and had to really look for the French Onion soup, just...

I used a combination of 1 cup brown rice and a 1/4 cup wild rice, a 14.5 oz can low sodium beef broth, French onion soup and a can of mushrooms, drained. I left out the butter and baked it unco...

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