Rice Mushroom Casserole

  • Yield 6 servings

This rice casserole is easy to make and goes great with most any main dish.


1/2 cup butter or margarine
1 medium onion, diced
6 to 8 ounces fresh mushrooms, quarterd
2 1/2 cups beef or chicken bouillon (or 2 10-ounce cans consomme)
1 cup uncooked converted rice
1/4 teaspoon salt
-- Garlic
-- Oregano


  1. In butter or margarine, saute onions and mushrooms until tender.
  2. In a medium-size casserole, combine onions, mushrooms, bouillon and rice.  Season with salt, garlic, and oregano to taste.
  3. Bake at 325F, covered, for 1 hour (This is very soupy but will absorb liquid as it bakes).

Recipe reprinted with permission from The Junior League of Rochester’s Applehood and Motherpie (Rochester, New York, 1981).




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