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

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Ingredients

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

Directions

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

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  • 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

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

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
(9)

Most helpful critical review

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
(5)
18 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
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
(9)
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
(6)
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
(5)
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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
(5)
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
(4)
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
(3)
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Rating: 2 stars
02/27/2007
Very bland. Read More
(3)
Rating: 3 stars
10/19/2003
Pretty good was kind of dry though. Did not save well for leftovers. Read More
(3)
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
(3)