Rice Casserole Mushroom Soup: Creamy Vegetable Bake
Traditional rice bakes often require long simmering on a stove or complex roux preparations to thicken the sauce. This rice casserole mushroom soup uses a can of cream of celery soup as a shortcut. Use this method to achieve a thick, creamy consistency without the effort of making a sauce from scratch. It allows you to spend more time on the mushrooms, ensuring they brown properly in the skillet to develop a deeper flavour.
The result is a hearty meal with tender rice and a golden-brown Parmesan crust. Sauté the mushrooms until their moisture has evaporated before adding them to the rice mixture. This step is critical because it prevents the bake from becoming watery. You must bake the dish at 175°C (350°F), removing the foil for the final 10–12 minutes to ensure the cheese caramelises. Allow the casserole to rest for 5 minutes so the liquid settles before you serve it.
Rice Casserole Mushroom Soup: Creamy Vegetable Bake
Recipe cardIngredients
Instructions
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Prepare the oven
Preheat your oven to 175°C (350°F). Lightly grease a 9x13 cm baking dish to prevent the rice from sticking to the sides.
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Brown the mushrooms
Heat the olive oil in a medium skillet over medium heat. Sauté the sliced mushrooms until their moisture has evaporated and they are lightly browned to concentrate the flavour.
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Sauté the aromatics
Add the diced onion to the skillet and cook until softened and the mixture feels dry. Stir in the garlic powder, salt, and pepper for 2 minutes so the seasonings marry.
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Combine the base
In a large mixing bowl, stir together the uncooked rice, vegetable broth, and cream of celery soup. Fold in the mushroom-onion mixture until every grain of rice is evenly coated.
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Assemble the casserole
Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the grated Parmesan cheese over the top to create a savoury crust.
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Bake the rice
Cover the dish with foil and bake for 25 minutes. The foil traps steam to ensure the rice cooks through without drying out.
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Brown the top
Remove the foil and bake for an additional 10-12 minutes. Stop when the cheese is golden-brown and the rice is tender to the touch.
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Rest the dish
Allow the casserole to rest in the dish for 5 minutes before serving. This lets the liquids settle so the rice maintains a creamy consistency.
Slice your mushrooms to an even thickness to ensure a uniform cook. If the rice remains hard after the initial baking time, stir in an extra tablespoon of vegetable broth and return it to the oven. This prevents the dish from becoming dry or undercooked.
How it differs from the traditional method
Baking rice with cream of celery soup creates a dense, creamy bind unlike the loose grains of a stovetop pilaf. Use the stovetop method if you require distinct grains. This oven technique ensures the rice absorbs the savoury broth and soup evenly for a cohesive, hearty consistency.
Storing and reheating
Keep leftovers in a sealed container in the fridge for up to 4 days. Do not leave the dish at room temperature for more than 2 hours. For freezing, use a freezer-safe container for up to 3 months. Thaw in the fridge and reheat at 175°C (350°F) for 15–20 minutes.
Nutrition per serving
- Calories
- 315
- Protein
- 11.2 g
- Carbs
- 28.5 g
- Fat
- 16.8 g
- Fiber
- 3.1 g
- Sugar
- 4.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How do I make a mushroom soup and rice casserole?
Sauté mushrooms and onions in olive oil before mixing them with uncooked rice, vegetable broth, and cream of celery soup. Bake the mixture in a 9×13 cm dish at 175°C (350°F), topping with Parmesan cheese for a golden finish.
Will rice cook in cream of mushroom soup?
Yes, the rice will cook. The moisture from the soup and added vegetable broth provides the necessary liquid for the grains to soften during the baking process. Ensure the dish is covered with foil for the first 25 minutes to trap the steam.
How do I make easy mushroom rice?
Combine sliced mushrooms, onion, rice, broth, and cream soup in a baking dish. Bake at 175°C (350°F) until the rice is tender. Slicing the mushrooms to an even thickness ensures they cook uniformly throughout the casserole.
