Best 14 Mushroom And Rice Casserole Recipes

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Embark on a delightful culinary journey with our savory Mushroom and Rice Casserole, a symphony of flavors that will tantalize your taste buds. This delectable dish is crafted with the finest ingredients - succulent mushrooms, fluffy rice, a medley of aromatic herbs and spices, all harmoniously blended in a creamy sauce. The result? A casserole that's brimming with earthy, umami-rich flavors, perfectly balanced by the comforting presence of tender rice. Whether you're a seasoned cook or a novice in the kitchen, our meticulously detailed recipes will guide you effortlessly through the process of creating this exceptional dish. From selecting the freshest mushrooms to achieving the ideal consistency of the sauce, we've got you covered. So, gather your ingredients, prepare your senses, and get ready to indulge in a feast that will leave you craving more.

Let's cook with our recipes!

WILD RICE AND MUSHROOM CASSEROLE



Wild Rice and Mushroom Casserole image

This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving - and beyond. If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.

Provided by Melissa Clark

Categories     dinner, casseroles, grains and rice, main course, side dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 20

2 1/4 cups vegetable, mushroom or chicken broth or stock
Fine sea salt
1 1/4 cups wild rice, rinsed
10 tablespoons extra-virgin olive oil, more as needed
1 pound sliced mushrooms, preferably a mix of different kinds
3 leeks, white and light green parts only, thinly sliced
2 fennel bulbs, trimmed and chopped
5 ounces baby spinach (about 4 cups)
7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
1/2 tablespoon tomato paste
1/8 teaspoon red pepper flakes
4 (14-ounce) cans white beans (7 cups)
2 tablespoons freshly squeezed lemon juice
1/3 cup chopped fresh cilantro (or basil)
1/3 cup chopped fresh parsley
2 1/2 cups panko or coarse bread crumbs
1 tablespoon fresh rosemary, chopped
1 tablespoon finely grated lemon zest
1/3 cup grated Parmesan cheese (optional)
Flaky sea salt, for garnish

Steps:

  • Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
  • Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
  • In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
  • Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.
  • In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you'd think.)
  • Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
  • In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
  • Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 11 grams, Carbohydrate 110 grams, Fat 14 grams, Fiber 23 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 686 milligrams, Sugar 8 grams

WILD RICE AND MUSHROOM CASSEROLE



Wild Rice and Mushroom Casserole image

Posted for the Zaar World Tour-Canada. From the "Best of International Cooking" cookbook.

Provided by Bayhill

Categories     Rice

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup uncooked wild rice
1/4 teaspoon dried leaf thyme
1/4 teaspoon dried leaf basil
1 teaspoon salt (to taste)
1 1/2 cups chicken stock or 1 1/2 cups broth
1 lb mushroom
1/4 cup butter
1 onion, finely chopped
1/2 teaspoon black pepper (to taste)
2 tablespoons parsley, chopped

Steps:

  • In a medium saucepan, combine rice, thyme, basil, 1/2 teaspoon salt, and stock or broth. Cover and bring to a boil. Reduce heat; simmer 40 minutes.
  • Preheat oven to 350F degrees. Wash mushrooms well; slice large mushrooms into thick slices, cut small mushrooms in half.
  • Melt butter in a large stovetop casserole dish. Add onions; saute until golden brown. Add prepared mushrooms; saute until lightly browned. Season to taste with remaining salt and pepper. Stir in rice mixture and any stock or broth not absorbed.
  • Cover and bake 15 to 20 minutes. To serve, sprinkle parsley over top.

EASY CHICKEN-MUSHROOM AND RICE CASSEROLE



Easy Chicken-Mushroom and Rice Casserole image

This is so easy to put together just mix all ingredients then bake, it's a great recipe to use leftover chicken or even turkey, you can either top the casserole with crushed cornflakes or sprinkle shredded cheese on the last 5 minutes of baking. Prep time does not include cooking the rice of chicken.

Provided by Kittencalrecipezazz

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups cooked rice
2 1/2 cups cooked chicken
2 (10 ounce) cans cream of mushroom soup
1 (8 ounce) can sliced water chestnuts, drained
1 1/2 cups canned mushrooms, drained
2 small celery ribs, finely chopped
3/4 cup mayonnaise
1/4 cup grated parmesan cheese (or to taste)
1 small onion, finely chopped
1 tablespoon lemon juice
salt and pepper
1 pinch cayenne (optional or to taste)
1/3 cup grated parmesan cheese (or to taste)
shredded cheddar cheese (or use crushed cornflakes)

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • In a large bowl stir all ingredients together (except the shredded cheese or cornflake crumbs) mix well to combine, then season with salt and black pepper and a pinch of cayenne pepper (if using).
  • Transfer to the prepared baking dish.
  • Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.
  • Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).

DELIGHTFUL CHICKEN, MUSHROOM, AND WILD RICE CASSEROLE



Delightful Chicken, Mushroom, and Wild Rice Casserole image

This casserole is heavenly! It has the most wonderful flavor! This one is best if you cook the chicken, rather than buy pre-cooked chicken or use leftovers, because you cook the rice in the broth, which is the secret to the delicious flavor. I got this recipe off of another site and everyone that I have served it to just loves it!

Provided by Helping Hands

Categories     Chicken Breast

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs chicken breast halves
1 can cream of mushroom soup, 10.75 oz
1 cup water
1 cup sour cream
1 cup cooking white wine
1 can sliced mushrooms, 16 oz,drained
1/2 teaspoon salt
1 teaspoon curry powder
1 cup chopped celery
1 medium onion, sliced
2 (6 ounce) packages long grain and wild rice blend

Steps:

  • Mix water, onion, celery, wine, salt, and curry powder in large saucepan.
  • Add chicken breasts.
  • Cover and bring to a boil.
  • Turn down heat and simmer for one hour.
  • Remove from heat and strain.
  • Reserve broth.
  • Place chicken in fridge to cool.
  • Cut chicken into bite-size pieces.
  • Prepare the rice according to package directions, replacing water with reserved broth.
  • Preheat oven to 350 degrees.
  • Mix chicken, mushrooms, and rice in bowl.
  • Blend in soup and sour cream.
  • Mix well.
  • Lightly grease or spray a 9 x 13 baking dish.
  • Spoon mixture into dish.
  • Cook for one hour.
  • NOTE: If mixture is chilled before cooking, allow to stand at room temp for 30 mins before baking.

CHICKEN MUSHROOM AND WILD RICE CASSEROLE



Chicken Mushroom and Wild Rice Casserole image

Make and share this Chicken Mushroom and Wild Rice Casserole recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons butter
1/4 teaspoon curry powder
1/2 onion, halved
1/4 cup carrot, chopped (1/2 carrot)
1/2 cup celery, sliced (1 1/2 stalks)
1 garlic clove, minced
1/2 cup water
1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs skinless boneless turkey breasts, cut into bite-sized pieces
1/8 teaspoon black pepper
1/4 teaspoon poultry seasoning
1 (6 1/4 ounce) package wild rice mix (such as Uncle Ben's long grain and wild rice blend)
1 cup chicken broth (approx.)
2 1/2 tablespoons butter
1 (4 ounce) can mushrooms, sliced
1 (14 ounce) can quartered artichoke hearts, drained
1 cup sour cream
8 ounces cream of mushroom soup (3/4 can)
1/4 teaspoon salt (or to taste)

Steps:

  • Melt butter over medium heat; sauté onion, carrot, celery, and garlic in butter with curry powder until vegetables are tender (3-5 minutes).
  • Add the water, chicken, pepper, and poultry seasoning; bring to a boil.
  • Reduce heat to low, and simmer, covered, until chicken is tender (40 minutes).
  • Preheat oven to 350°F.
  • Remove the chicken and vegetables to a lightly greased 2-quart casserole or baking pan, and cook rice according to package directions in the broth remaining in the skillet (subbing broth for the water called for in the package directions; you'll need to add a cup or so of broth or water to get to the amount listed) (25 minutes).
  • In another skillet, melt butter, and sauté mushrooms and artichokes until tender (10 minutes).
  • Combine rice, mushroom/artichoke mixture, sour cream, soup, and salt with chicken/veg mixture in casserole.
  • Bake, covered, for 20-25 minutes.

Nutrition Facts : Calories 465, Fat 20.1, SaturatedFat 10.9, Cholesterol 103, Sodium 849.5, Carbohydrate 36.5, Fiber 6, Sugar 3.2, Protein 36.4

PORK CHOP RICE AND MUSHROOM CASSEROLE



PORK CHOP RICE AND MUSHROOM CASSEROLE image

Categories     Pork     Wheat/Gluten-Free     Casserole/Gratin

Yield 4 people

Number Of Ingredients 10

4 pork chops
2 Tbsp canola oil
2 cloves garlic , minced
1 med onion, chopped
1/3 cup green onion
1 can or 1 1/2 cup beef broth Gluten Free
1 cup water
1 cup uncooked brown rice
8 oz mushrooms
salt and pepper to taste

Steps:

  • brown pork chops in 1Tbsp oil in skillet remove add remaining oil , garlic saute add broth, water, rice and mushrooms In glass pan or casserole dish put rice mixture and salt and pepper, stir place browned pork chops on top of rice Bake 350 covered for 35 minutes, until most liquid is absorbed, and meat cooked thru.

CREAMY WILD MUSHROOM AND WILD RICE CASSEROLE



Creamy Wild Mushroom and Wild Rice Casserole image

This is not just mushroom soup and rice. This combines fresh herbs wild mushrooms, fennel, onions, sherry and a creamy cheesy bechemel sauce, all topped with a crunchy crusty topping. This is a rich decadent side dish which is amazing with roasted turkey, chicken, cornish hens or pork. Using any rice you want, a quick cooking, or any boxed rice, or the old fashioned way. But I take the short cut for this to make my life easier, but either way, the casserole is great.

Provided by SarasotaCook

Categories     Long Grain Rice

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 22

1 (6 ounce) box long grain and wild rice blend (3 cups cooked)
4 cups wild mushrooms (a mix of shitaki, crimini, button, oyster, or any combination)
2 tablespoons butter
1 cup fennel, thin sliced
1 1/4 cups onions, diced
1 tablespoon fresh thyme
1 tablespoon fresh parsley
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon olive oil
2 tablespoons butter
2 1/4 cups milk
2 tablespoons flour
2 tablespoons butter
1 cup swiss cheese, shredded (or you can use gruyere which I prefer)
1/4 cup sherry wine
1 tablespoon fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 fresh breadcrumbs
1/2 cup ground pecans
1 tablespoon butter

Steps:

  • Make the bread crumbs -- In a small food processor, take a couple slices of bread and process till you get fine crumbs. Measure out 1 1/2 cups. Then you can either buy ground or chopped fine pecans or you can grind your own. I like to buy the small 1/2 cup packages when I only need a small amount. In a large saute pan, add the the butter and melt on medium high, add the bread crumbs and nuts and cook until lightly browned, 3-4 minutes is all it takes. Remove and let cool.
  • Rice -- Make the rice according to directions. Any time I cook with rice, couscous, etc., I try to use chicken or vegetable broth rather than water to cook the grains. It just adds so much flavor with little work, but that is optional. Cook the rice and add to a 13x9 greased (or sprayed with pam) casserole dish.
  • Vegetables -- In that same pan we made the bread crumbs in (no need to use another pan), heat the olive oil and butter on medium heat and add the fennel, onions and mushrooms and cook on medium until they have become translucent and the mushrooms tender, about 7-10 minutes. then add the thyme, parsley salt and pepper and mix well. Add this to the rice in the casserole dish and lightly mix.
  • Sauce -- Once again in that same pan, add the butter and melt on medium, then add the flour and mix to make a roux. Let it cook just a minute. Now add the milk and stir well. Add in the sherry and then the seasoning. Bring to a medium boil just until it slightly thickens and then add in the shredded cheese and stir. Cook until nice a creamy and thick. Should resemble a nice cheese sauce. Pour this mixture over the rice and vegetables. Lightly toss to combine.
  • Topping -- Top with those bread crumbs and bake at 350 for 20 minutes until bubbly and the bread crumbs are golden brown.

Nutrition Facts : Calories 396.4, Fat 29.4, SaturatedFat 14.5, Cholesterol 65, Sodium 673.1, Carbohydrate 16.1, Fiber 2.5, Sugar 3.2, Protein 11.1

CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE RECIPE - (4/5)



Chicken, Mushroom, and Brown Rice Slow Cooker Casserole Recipe - (4/5) image

Provided by SapphireBlu957

Number Of Ingredients 13

2 spray(s) cooking spray
20 oz uncooked boneless skinless chicken thigh(s), use eight 2 1/2 oz thighs
2 cup(s) canned chicken broth, reduced-sodium
1/2 pound(s) cremini mushroom(s), sliced
1 cup(s) uncooked leek(s), white and pale green parts only, thinly sliced, washed carefully for grit
1 cup(s) uncooked carrot(s), thinly sliced
1 cup(s) uncooked celery, thinly sliced
3/4 cup(s) uncooked long grain brown rice, medium-grain (such as brown Arborio)
2 tsp Worcestershire sauce
1 tsp Dijon Mustard
1 tsp dried sage
1 tsp table salt
1/2 tsp black pepper, freshly ground

Steps:

  • Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside. Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving. 7 Points

WILD RICE, ORZO AND MUSHROOM CASSEROLE



Wild Rice, Orzo and Mushroom Casserole image

Make and share this Wild Rice, Orzo and Mushroom Casserole recipe from Food.com.

Provided by Abby Girl

Categories     Rice

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup orzo pasta
1 cup wild rice
2 1/2 cups beef broth
8 cups mushrooms, sliced (either white or mixed)
1 tablespoon oil
2 tablespoons butter
1/4 cup parsley, chopped

Steps:

  • Cook orzo according to package directions. Cook the wild rice in the broth according to package directions.
  • Saute mushrooms in oil and butter and cook until liquid has almost evaporated.
  • Add mushrooms and parsley to rice and orzo. Mix well,
  • Bake at 350 for 30 minutes or until heated through.

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE



Creamy Chicken and Mushroom Rice Casserole image

Gravy, chicken soup and sour cream make this rich and hearty dish one you'll want to curl up with. Be prepared to make it often, as it fills 'em up fast and tastes fantastic! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 9 servings.

Number Of Ingredients 13

3 cups cubed cooked chicken
2-2/3 cups chicken gravy
2 cups uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 can (8 ounces) mushroom stems and pieces, drained
1 medium onion, chopped
2/3 cup chopped celery
2/3 cup water
1/4 cup chopped pitted green olives
1/4 cup chopped ripe olives
2 teaspoons dried parsley flakes
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

BEEF, MUSHROOM, AND RICE STOVE TOP CASSEROLE



Beef, Mushroom, and Rice Stove Top Casserole image

This recipe arose out of the desire to make dinner using only ingredients that I had in the house at the time. It's a very filling "comfort food" kind of dish.

Provided by Lori Fields

Categories     Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb ground beef
2 (10 3/4 ounce) cans cream of mushroom soup
mushroom stems and pieces, drained, 2 cans
1 medium onion, chopped
2 cups instant rice
1 (10 3/4 ounce) soup can water

Steps:

  • In a large pan over med heat, brown the ground beef, drain excess fat if necessary.
  • Add the soup and water to the beef and mix well.
  • Add the uncooked instant rice, stir well and allow to heat through, appr 10-15 minutes.
  • Add the onion and mushrooms, cover, and allow to cook until onions start to soften, about another 15-20 mins, stirring occasionally.

CHICKEN, MUSHROOM AND BROWN RICE SLOW COOKER CASSEROLE RECIPE - (4/5)



Chicken, Mushroom and Brown Rice Slow Cooker Casserole Recipe - (4/5) image

Provided by marck

Number Of Ingredients 13

Cooking spray
8 skinless chicken thigh(s), about 2 1/2 oz each
2 C chicken broth, reduced-sodium
1/2 lb cremini mushrooms, sliced
1 C leeks, white and pale green parts only, thinly sliced, washed carefully for grit
1 C carrots, thinly sliced
1 C celery, thinly sliced
3/4 C uncooked brown rice, medium-grain (such as brown Arborio)
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp dried sage
1 tsp table salt
1/2 tsp black pepper, freshly ground

Steps:

  • 1. Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside. 2. Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours.

BAKED RICE AND MUSHROOM CASSEROLE



Baked Rice and Mushroom Casserole image

You'll get a lot of compliments and requests for this recipe. It happens every time I make it. And you can dress up any "plain" meal with this super easy recipe, because it tastes great with chicken, beef, pork...basically, everything!

Provided by Angela (Grammy) Derby

Categories     Rice Sides

Number Of Ingredients 5

1 1/4 c rice, uncooked
1/2 c butter, melted
1 small can(s) mushrooms, chopped if desired
2 chicken bouillon cubes dissolved in 1 cup water
1 can(s) french onion soup

Steps:

  • 1. Preheat oven to 325'F.
  • 2. Mix all ingredients into a bowl, and pour into prepared 1 1/2-2 quart casserole dish.
  • 3. Bake for 1 hour 20 minutes. Stir before serving.

MUSHROOM AND RICE CASSEROLE



Mushroom and Rice Casserole image

I have had this recipe for about 35 years ,I original got it off the label of a National Store soup can ...I some times add a few sautéed shrimp ..The small to medium frozen ones

Provided by Mary R Morris

Categories     Side Casseroles

Time 1h5m

Number Of Ingredients 7

1 c uncooked rice
2 c chicken broth (i used caned)
1 can(s) cream of mushroom soup
1/2 tsp salt
pepper to taste
1 can(s) mushrooms drained and rinsed (8 oz)
4 Tbsp butter or margarine

Steps:

  • 1. Combine all ingredients in 2 quart buttered casserole .Cover and bake at 350 degrees for 1 hour ..

Tips:

  • Use a variety of mushrooms. This will give your casserole a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
  • Sauté the mushrooms before adding them to the casserole. This will help to bring out their flavor and prevent them from becoming rubbery.
  • Use a flavorful broth. This will help to add flavor to the casserole without overpowering the other ingredients.
  • Add some vegetables to the casserole. This will help to add bulk and nutrients to the dish. Some good options include carrots, celery, and onions.
  • Top the casserole with a crispy topping. This will help to add texture and flavor to the dish. Some good options include breadcrumbs, Parmesan cheese, or crushed crackers.

Conclusion:

Mushroom and rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice. With its creamy sauce, flavorful mushrooms, and crispy topping, this casserole is sure to be a hit with the whole family. So next time you are looking for a quick and easy meal, give mushroom and rice casserole a try. You won't be disappointed!

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