Rice and Mushroom Casserole

Indulge in the comforting flavors of this savory Rice and Mushroom Casserole, a one-dish wonder perfect for busy weeknights or cozy family dinners. This creamy baked casserole combines tender mushrooms sautéed with garlic and onions, fluffy long-grain white rice, and a rich blend of melted mozzarella and Parmesan cheeses. Infused with fragrant thyme and cooked in a luscious broth and milk mixture, this crowd-pleaser is topped with golden, crispy breadcrumbs for the perfect texture contrast. With just 15 minutes of prep time and minimal cleanup, this hearty dish offers a warm, satisfying meal that’s perfect for pairing with a fresh green salad or steamed vegetables. Bake it up, dig in, and savor the irresistible comfort of this mushroom and rice casserole gem!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 16 ounces white button mushrooms, sliced
• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 1 cup milk
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon fresh thyme leaves, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup breadcrumbs
• 2 tablespoons parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.

Step 2

In a large skillet, heat the olive oil and butter over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes.

Step 3

Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and are tender, about 6-8 minutes.

Step 4

Stir in the rice and let it toast slightly for 1-2 minutes, coating it in the mushroom mixture.

Step 5

Pour in the chicken or vegetable broth and milk. Stir well to combine. Add thyme, salt, and black pepper.

Step 6

Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally. The rice will begin to absorb some of the liquid but will not cook fully at this stage.

Step 7

Transfer the mixture to the prepared baking dish. Cover tightly with aluminum foil and bake in the preheated oven for 25 minutes.

Step 8

Remove the foil and sprinkle the shredded mozzarella and Parmesan cheeses evenly over the top. Then, sprinkle the breadcrumbs over the cheese layer.

Step 9

Return the casserole to the oven and bake uncovered for an additional 15-20 minutes, or until the top is golden brown and the rice is fully cooked.

Step 10

Let the casserole rest for 5 minutes after removing it from the oven. Garnish with chopped parsley if desired before serving.

Nutrition Facts

Serving size	1806.9 grams (1806.9g)

Amount per serving	% Daily Value*
Calories	1920

Total Fat 111.20g	143%
Saturated Fat 52.50g	263%
Polyunsaturated Fat 2.80g
Cholesterol 244mg	81%
Sodium 7187mg	312%
Total Carbohydrate 144.80g	53%
Dietary Fiber 11.60g	41%
Total Sugars 30.60g
Protein 100.70g	201%

Vitamin D 153IU	764%
Calcium 2127mg	164%
Iron 8mg	44%
Potassium 2200mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 20.3%

Carbs: 29.2%