Mushroom and Rice Casserole

"Mushroom and Rice Casserole There is nothing to say about this but quick, easy and very good! I got this recipe from a church cookbook about 30 years ago, and it has been a family favorite ever since."
photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:
1hr 5mins




  • melt butter in a skillet on top of the stove and sauté onions until clear in the butter.
  • then add in rice and fry the rice until well colored and slightly browned. (Its kind of like rice a roni).
  • place mixture into a covered casserole dish.
  • add consomme`.
  • drop in the mushrooms and parsley; add salt and pepper to taste and bake at 350F for about 45 minutes until the mushrooms rise to the top of the rice mixture.
  • uncover and mix the mushrooms and fluff the rice.
  • Then serve!

Questions & Replies

default avatar
  1. dbw340
    We tried the recipe, however we halved it as as there are only 2 of us. AS it turned out it was overly dry and we had to ad more consume. Does it appear to be dry when a full amount is made? Thank you for your help.
  2. mth600
    I Love this, but I have a question. Is this recipe calling for fresh/raw mushrooms? Or sliced prepared/canned mushrooms? And if it's fresh/raw, can you sauté them with the butter and onions before they are baked?


  1. Cara B.
    Made this tonight and it was a big hit! I will definitely make this over and over again. (PS Don't skip the part where you toast the rice before adding to the casserole dish.)
  2. Susie D
    I used baby bellas and loved the earthy full bodied flavor of the finished dish. Yum! Thank you for sharing the recipe! Made for Spring 2013 Pick A Chef.
  3. Lori Mama
    Easy and delicious. I used portabella mushrooms as my choice and half the recipe as there was only the 2 of us. :)
  4. MsKittyKat
    I LOVE this casserole, my mother made this all time while we were growing up. We called it "Rice a Roni" even tho there's no Roni in it. I still make it today and its always good!


  1. Cara B.
    Didn't have beef consomme on hand, but used 2 beef bullion cubes and water instead. Added mozzarella cheese on top for the last few minutes of baking.


<p>Hello, <br />I am a southerner, born and raised here in the deep south. I have many interest and you could probably call me a jack of all trades, master of none! Currently I am a school bus driver, before that I was a Costumer and manager/ buyer for a Costume shop, before that I spent a few years as a graphic designer. For the past 15 years in my free time, I have studied Medieval history and hope to one day get a degree in it. <br />I have 4 wonderful kitty's who allow me to live with them If I bribe them with food. Hehe, other wise they mutiny! I love snow skiing, mountain climbing,and archeology digs,most of which are not conducive to the south, so Its a good thing I love to travel! <br />Of course I love to cook and horde recipes like they are gold, I am also a member of the Society for Creative Anachronism's (SCA), where I am a baroness, painter of manuscripts, and leader of the local group. Thus my name. <br />One of the things I like doing in the SCA is cooking period food for 300 or so of my friends, after researching recipes and redacting them to suit modern taste. I have always been interested in different cultures and food is a wonderful way to experience a taste of someone else's world. Thats when I found Recipe ZAAR, and I have been enjoying new friendships and some great food here! <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
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