Savory Herb Mushroom Rice Casserole

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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If you're in the mood for a comforting dish that brings together earthy mushrooms and fragrant herbs in a creamy rice casserole, you're in for a treat. This Savory Herb Mushroom Rice Casserole is perfect for cozy family dinners or potluck gatherings, offering rich flavors with minimal fuss.

Ingredients for Savory Herb Mushroom Rice Casserole

Uncooked white rice forms the base of this dish, absorbing all the flavors as it cooks. Button mushrooms add a delightful earthiness, while mozzarella cheese contributes creaminess and a gooey texture. The Parmesan cheese enhances the umami profile, creating a rich flavor. Onion and garlic provide a classic aromatic foundation. Chicken broth and heavy cream ensure the rice cooks up moist and flavorful. The combination of dried thyme and dried rosemary infuses the dish with cozy, herbaceous notes. Finally, a sprinkle of fresh parsley before serving adds a bright, fresh finish.

Tips & Tricks

  • If you prefer a deeper mushroom flavor, try using a mix of button and cremini mushrooms.
  • For an extra crispy top, sprinkle some breadcrumbs over the casserole before the final 15 minutes of baking.
  • To make it vegetarian, substitute vegetable broth for the chicken broth.

Serving Suggestions

This casserole pairs beautifully with a simple green salad dressed in a light vinaigrette. For a heartier meal, serve it alongside roasted chicken or grilled fish. A glass of dry white wine, like Sauvignon Blanc, complements the dish’s creamy texture and herbal notes.

Frequently Asked Questions

Can I use brown rice instead of white rice?
Yes, but you'll need to increase the baking time and liquid slightly, as brown rice takes longer to cook.
Can this be made ahead of time?
Absolutely! Prepare the casserole, cover, and refrigerate it. When ready to serve, bake it as directed, adding a little extra time if needed.
Is there a substitute for heavy cream?
You can use half-and-half or even whole milk, but the dish will be less rich and creamy.

Savory Herb Mushroom Rice Casserole Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). This ensures it's hot enough to bake your casserole evenly. Next, grab a large skillet and heat two tablespoons of olive oil over medium heat. Toss in your chopped onions and minced garlic, stirring them around until the onions are translucent and the aroma fills your kitchen.

Now, it’s time to add the sliced mushrooms. Cook them until they release their moisture and turn a golden brown. This usually takes a few minutes. Once they're browned, stir in the dried thyme and rosemary, allowing the herbs to coat the mushrooms. Remove the skillet from the heat.

In a large mixing bowl, combine the uncooked rice with the mushroom mixture. Pour in the chicken broth and heavy cream, then add both the mozzarella and Parmesan cheeses. Give it a good stir to mix everything thoroughly. Season with salt and pepper, but keep in mind the cheeses and broth add a lot of saltiness, so taste as you go.

Transfer this mixture into a greased casserole dish. Cover it with foil to trap the moisture inside and bake it for 45 minutes. After this time, remove the foil and let it bake for another 15 minutes, allowing the top to become golden and bubbly. Once done, let it cool slightly before garnishing with fresh parsley and serving.

Why You'll Love This Recipe

  • Simple to prepare with mostly pantry staples.
  • Rich, creamy texture without being heavy.
  • Perfect balance of herbs and mushrooms for a deep, savory flavor.
  • Crowd-pleaser that works as both a main dish or a side.

Ingredients

2 cups uncooked white rice
1 lb button mushrooms, sliced
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium onion, chopped
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
2 tbsp olive oil
1 tbsp dried thyme
1 tbsp dried rosemary
Salt and pepper to taste
2 tbsp chopped fresh parsley for garnish

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
3. Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
4. Stir in dried thyme and rosemary, then remove from heat.
5. In a large mixing bowl, combine uncooked rice, mushroom mixture, chicken broth, heavy cream, mozzarella, and Parmesan cheese.
6. Season with salt and pepper, and mix thoroughly.
7. Transfer the mixture into a greased casserole dish.
8. Cover with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
10. Let it cool slightly before garnishing with fresh parsley and serving.

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