Baked Mushroom Rice

Baked Mushroom Rice

148

"You can vary this easy rice side dish by adding different spices or meat."
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Ingredients

55 m servings 363 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

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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 400 degrees F (200 degrees C).
  2. In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
  3. Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

148
  1. 204 Ratings

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Most helpful positive review

I took the time to read the reviews before I made this and I think I made a compromise that could help those who didn't care for it. I sauteed the rice (I used basmatti) in a little olive oil an...

Most helpful critical review

Sorry, I did not like this recipe at all. After baking for 45 minutes, the rice was *still* hard! I kept having to add water to it. Because this dish was holding up dinner, I ended up cooking it...

I took the time to read the reviews before I made this and I think I made a compromise that could help those who didn't care for it. I sauteed the rice (I used basmatti) in a little olive oil an...

I am glad that I read the reviews before making this dish. I made the following changes and substitutions. It was a huge hit! Turned out great! I sauted half a medium sized onion, half a clo...

Sorry, I did not like this recipe at all. After baking for 45 minutes, the rice was *still* hard! I kept having to add water to it. Because this dish was holding up dinner, I ended up cooking it...

After reading all the reviews, it became apparent the recipe writer meant to use minute rice,not long cooking rice. Adjusting the water for regular rice and covering it makes a world of differen...

I make this all the time. The reason people are having trouble with it is you must bring the liquid to a boil before adding all the ingriedience to the cassarole dish. heat the soup and broth ...

This dish was great, but I did make a few changes which made it even better. I agree that you have to use Minute rice...and saute it in butter and olive oil beforehand. I used one can (15 oz.)...

I'm sad to say this one did not work for us. I pre-cooked the rice (as others have suggested) and added some garlic into the mixture. Although it cooked great (and looked great) it was a blend ...

After reading all the reviews, I decided to change it before I even started. I cooked the rice first in water on the stove with the butter(not melted), added the rest of the ingredients (omitted...

I'm glad to see I'm not the only who had trouble with this recipe. The rice got dried out and I had to add water at least 3 times and continue waiting while my chicken was sitting on the stove g...