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Cream of Mushroom Rice Casserole

Cream of Mushroom Rice Casserole

A classic, comforting, and easy-to-make casserole featuring creamy condensed soup, tender rice, savory mushrooms, and a crunchy onion topping.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Comfort Food, Dinner
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 1.5 cups Uncooked long-grain white rice Do not cook prior to use
  • 10.75 oz can Condensed cream of mushroom soup
  • 1 cup Milk (whole or 2%)
  • 1 cup Chicken broth Low sodium preferred
  • 1 cup Frozen peas and carrots mix Do not thaw
  • 8 oz Mushrooms, sliced Cremini or button
  • 1 teaspoon Worcestershire sauce
  • 0.5 teaspoon Black pepper
  • 1 cup Shredded sharp cheddar cheese For mixing in
Topping
  • 1 cup French fried onions

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the cream of mushroom soup, milk, chicken broth, Worcestershire sauce, and black pepper until smooth.
  3. Gently fold in the uncooked rice, sliced mushrooms, and frozen peas and carrots mix into the liquid mixture. Ensure the rice is fully submerged.
  4. Pour the entire mixture into the prepared baking dish. Cover the dish tightly with aluminum foil.
  5. Bake covered for 30 minutes. Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return to the oven for another 10 minutes.
  6. After 10 minutes, sprinkle the French fried onions over the cheese layer. Bake uncovered for the final 5-10 minutes, or until the topping is golden brown and the rice is tender and fully cooked.
  7. Let the casserole rest for 5 minutes before serving to allow it to set slightly.

Notes

For a richer flavor, substitute some of the milk with heavy cream. If the casserole seems too thick before baking, add up to 1/4 cup more broth or milk to ensure the rice cooks properly.