Rice Casserole with Cheese and Almonds

Rating: 3.61 stars
18 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0

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

By Rebecca Allison
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement

  • 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.

  • Bake in preheated oven for 20 minutes, or until cheese is melted.

Nutrition Facts

Per Serving:
1005.4 calories; protein 27.9g 56% DV; carbohydrates 116.9g 38% DV; fat 47.2g 73% DV; cholesterol 90.3mg 30% DV; sodium 1144.1mg 46% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

NANCYHANKS
Rating: 5 stars
01/01/2007
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. Read More
Helpful
(9)

Most helpful critical review

Pam Ziegler Lutz
Rating: 3 stars
11/30/2010
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. Read More
Helpful
(5)
18 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
NANCYHANKS
Rating: 5 stars
01/01/2007
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. Read More
Helpful
(9)
Mais
Rating: 4 stars
09/15/2012
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..!! Read More
Helpful
(6)
Pam Ziegler Lutz
Rating: 3 stars
11/30/2010
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. Read More
Helpful
(5)
Advertisement
Pennie
Rating: 5 stars
08/26/2009
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. Read More
Helpful
(5)
GANUSYA
Rating: 3 stars
12/21/2008
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! Read More
Helpful
(4)
THERESA REXFORD
Rating: 3 stars
07/24/2003
Either increase the soup by a can or reduce the rice by a cup. Was a little too dry. Read More
Helpful
(3)
Advertisement
Anita Schlabach
Rating: 2 stars
02/27/2007
Very bland. Read More
Helpful
(3)
BARNKITTY
Rating: 3 stars
10/19/2003
Pretty good was kind of dry though. Did not save well for leftovers. Read More
Helpful
(3)
Linda Grein
Rating: 5 stars
01/10/2008
This recipe came out very good when I only added about 1 1/2 cups of rice and I also added mushrooms. Read More
Helpful
(3)
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 09/30/2020