Rule #349: Comfort food can be cheap and easy.
This Mushroom and Rice Casserole is an easy, comforting vegetarian recipe that can serve as a main dish or a side dish. We love her because of her savory, delicious flavor, but also because the meal costs less than $15 to serve up to a family! You can’t beat great flavor on a budget!
And can you even believe this little number only takes EIGHT ingredients to whip together?! She’s looking better and better, ain’t she?
To make our Mushroom and Rice Casserole, you’ll need: 1 cup uncooked white rice, 8 oz. diced mushrooms, 1 cup shredded mozzarella cheese, a can of French onion soup mix, 1 1/2 cups beef stock, 1/4 tsp. garlic powder, 1/8 tsp. black pepper, and 4 tbs. butter.
Just mix all ingredients except the butter together, pour into a baking dish, and place the pats of butter over the top, evenly.
Bake at 350 for 1 hour, until the rice is cooked through. Give it all a nice toss to mix the layers back together.
Allow this gorgeous little dish to cool for 10 minutes before serving. We love to dig in to our Mushroom and Rice Casserole for a Meatless Monday Meal with a simple side salad. She’d be a great side dish for a beef or chicken dish, too, though! Possibly Beef Bourguignon?
There’s something about mushrooms for me. They eat like a meat, taste like savory heaven, and don’t cost an arm and a leg (just a cap – ha!).
I hope you love this little comfort food classic as much as we do!
Mushroom and Rice Casserole
Ingredients
- 1 cup uncooked long grain white rice not instant
- 8 oz. baby bella cremini, or white button mushrooms, stems removed, diced
- 1 cup mozzarella shredded
- 1 10.5 oz. can French onion soup mix
- 1½ cups unsalted beef stock
- ¼ tsp. garlic powder
- 1/8 tsp. freshly ground black pepper
- ½ stick unsalted butter 4 tbs., cut into 6 pieces
Instructions
- Preheat oven to 350.
- In a large bowl, add in all the ingredients except the butter and stir until well combined.
- Pour into a 13×9” casserole dish sprayed with cooking spray. Spread around evenly, then place the pads of butter over top.
- Cover with foil and bake for 1 hour. Allow to cool, covered, for 10 minutes before serving.
Nutrition
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.