Rice Casserole with Cheese and Almonds Recipe - Allrecipes.com
Rice Casserole with Cheese and Almonds Recipe
  • READY IN 40 mins

Rice Casserole with Cheese and Almonds

Recipe by  

"Easy casserole, very rich with the butter and mushroom soup, but delicious!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saucepan bring 8 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, in a small saucepan over medium heat, melt butter and saute green onions. Stir in soup. Combine soup mixture with cooked rice and stir in mushrooms and almonds; mix well. Spoon half of the mixture into a 1 1/2 quart casserole dish. Sprinkle half of the cheese over the mixture, then repeat the layers.
  3. Bake in preheated oven for 20 minutes, or until cheese is melted.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2007

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.

Most Helpful Critical Review
Nov 30, 2010

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.


17 Ratings

Sep 15, 2012

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..!!

Aug 26, 2009

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.

Dec 21, 2008

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!

Jan 10, 2008

This recipe came out very good when I only added about 1 1/2 cups of rice and I also added mushrooms.

Sep 09, 2007

Really good pot-luck dish. The almonds are a pleasant surprise to first-timers.

Feb 27, 2007

Very bland.


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  • Calories
  • 1005 kcal
  • 50%
  • Carbohydrates
  • 116.9 g
  • 38%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 47.2 g
  • 73%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 1144 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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