A creamy mushroom casserole made without canned soup! Filled with plenty of mushrooms, rice, and garlic in a creamy homemade sauce. It's a wonderful single serving meal that's easy to make.
This easy mushroom casserole comes together so easily. The dish features rice, mushrooms, garlic, and onions along with a touch of cream and sour cream for creaminess. A simple meal that's filled with flavor!
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Why This Recipe Works
- Made entirely from scratch: Often a mushroom casserole is made with canned cream of mushroom soup. Ours is 100% homemade. Because we don't use canned soup, we are able to avoid excess salt and preservatives.
- Made with easy-to-find ingredients: You won't find a long list of fancy ingredients in our mini mushroom casserole. It's easy to make with ingredients that you may already have in your kitchen.
- Recipe doubles well: Our single serving recipe can easily be doubled to serve more or to make a meal for another day.
Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
- Mushrooms: Use sliced cremini (button mushrooms) or baby bella mushrooms.
- Onions and garlic: These ingredients add so much flavor to the dish.
- Olive oil: I use extra virgin olive oil in this small mushroom casserole recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Seasonings: I use salt, black pepper, and dried rosemary.
- Chicken broth: Use low sodium chicken broth or use vegetable broth for a vegetarian mushroom casserole.
- Sour cream: You can use greek yogurt instead if preferred.
- Heavy cream: Use heavy cream or heavy whipping cream. Both of these ingredients are essentially the same - they both have over 36% milk fat, and the name often depends on the brand. The cream helps to make the sauce extra rich. You can use whole milk or half & half instead. Keep in mind that by using an ingredient other than cream, the sauce will not be as thick and rich but it will still be absolutely delicious.
- Rice: For this mushroom casserole, I like to use medium or long grain white rice. Basmati rice will also work well in this recipe and there is no need to increase the cooking time. Some rice varieties, such as brown rice will require more liquid and a longer cooking time. Adjust the recipe accordingly.
How To Clean Mushrooms
- To clean mushrooms: It's best not to soak mushrooms in water. Instead, give them a quick shower in running water to release the dirt. I do this by placing the mushrooms in a colander and spraying them with water until the dirt washes away.
- Make sure the mushrooms are dry before cooking: Gently pat the mushrooms dry with paper towels.
How To Make Mushroom Casserole For One
See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a medium-sized skillet or sauté pan on medium heat. Add the onions and cook until translucent, stirring frequently for about 2 minutes. Add the chopped garlic and cook for 30 seconds more.
- Raise the heat to medium-high and add additional olive oil to the pan. Add the mushrooms, salt, and pepper. Cook the mushrooms for 5-7 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a simmer.
- Remove the pan from the heat and stir in the sour cream, heavy cream, salt, and dried rosemary.
- Pour the uncooked rice into a 4x6-inch or a 5x5-inch baking dish.
- Pour the mushroom cream sauce over the rice and stir gently. Place the baking dish on a rimmed baking sheet to catch any possible spills.
- Cover the casserole tightly with aluminum foil. Bake for 40 minutes and then remove the foil. If the casserole still has too much liquid, let it cook a few minutes more, uncovered, until the excess liquid has evaporated.
Expert Tips
- Read through the entire recipe before beginning. This mini mushroom casserole comes together quickly. Be sure to read through the recipe and the Ingredient Notes and gather your ingredients before starting.
- When cooking the mushrooms, don't overcrowd the pan: I find that a 10-inch skillet works beautifully here. You want to cook the mushrooms in a pan with a good amount of surface area. This way the mushrooms release some of the water they are holding so they brown nicely.
- Depending on how salted your broth is, you may need to add additional salt to this dish. You can taste and add salt when you are ready to eat the casserole.
- This mushroom casserole can be cooked on the stovetop. To cook on the stove, use a medium-sized sauté pan with a tight-fitting lid. Assemble the casserole, cover it, and cook on low. Cook it low enough to keep a simmer, but not so hot that you burn the rice. Cook until rice is tender.
- Feel free to add additional vegetables to your casserole. I love making a broccoli mushroom casserole by adding ¼ cup of steamed or blanched chopped broccoli florets to the cream just before adding the mixture to the baking dish.
- To reduce the calories in this casserole, use whole milk or half & half instead of cream and use Greek yogurt instead of sour cream.
- This recipe will not work with Instant Rice (Minute Rice).
Frequently Asked Questions
Although this is a single serving casserole and can probably be eaten in one meal, you may like to serve another dish with it which might leave you with leftovers. Store leftover mushroom casserole in an airtight container in the refrigerator for up to 4 days. When ready to eat, you can reheat it in the oven until warmed through or use the microwave.
The success of this recipe depends on the size of the baking dish you use. I use a 4x6-inch dish with a base area of 24 square inches.
A 5x5-inch baking dish with a base area of 25 square inches or a 6x6-inch dish with an area of 36 square inches will work as well.
For best results, use a dish of similar size.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Yes! Just double the ingredients in this simple mushroom casserole and use either two 4x6 or 5x5-inch baking dishes or use one 8x1 ½-inch round baking pan or one 9x5-inch rectangular baking dish.
If using one larger baking dish, the baking time will not change significantly because the total area of the pan used will increase proportionately to the volume of the casserole mixture
Mushroom Casserole Variations
- Make a cheesy mushroom casserole: Top your casserole with a handful of shredded Gruyere cheese. You can also use shredded Mozzarella or Parmesan cheese instead.
- Add chicken: We love using this recipe to make an easy chicken and mushroom casserole.
- Top with breadcrumbs: After the casserole has been baked, remove the foil topping and sprinkle store-bought or homemade breadcrumbs to the top of your rice and mushroom casserole. Bake for an additional 5 minutes. You can also top your mushroom casserole with crushed Ritz crackers topped with a drizzle of melted butter to create a rich toasty topping.
Serving Suggestions
You can often find a steakhouse mushroom casserole on many restaurant menus. Enjoy it with beef tenderloin or pork tenderloin.
A rice and mushroom casserole would also be great with baked chicken tenders, meatloaf, or chicken cordon bleu.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this easy mushroom casserole recipe, you might like to consider using them in any of these single serving and small batch recipes.
- Mushrooms: Pork Stir Fry, Beef Stroganoff, Salisbury Steak, Risotto, Coq au Vin, Mushroom Pasta
- Sour cream: Ranch Dressing, Hamburger Casserole, Maple Walnut Muffin, Swedish Meatballs, Butter Chicken, Hot Spinach Dip
- Chicken broth: White Bean Soup, Turkey Cutlets, Clam Chowder, Zuppa Toscana, Chicken Tortellini Soup, Chicken Piccata
- Heavy cream: Devil's Food Cake, Alfredo Sauce, Crustless Quiche Lorraine, Mashed Potatoes, Cauliflower Casserole, Green Bean Casserole
- Rice: Baked Rice, Chickpea Curry, Rice Pudding, Slow Cooker Red Beans and Rice, Salmon Rice Bowl, Spicy Peas with Mint
- Onions: Pizza Bowl, Tomato Soup, Vegetable Lasagna, Chickpea Curry, Penne alla Vodka, Ratatouille
- Garlic: Vegetarian Chili, Shrimp Fettuccine, Lemon Garlic Chicken, Pesto, Broiled Tomatoes, Chicken Margherita
- Dried rosemary: Mushroom Pasta, Chicken Cacciatore, Roast Turkey Breast, Smashed Potatoes
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this small mushroom casserole recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Recipe
Mushroom Casserole For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
- 4x6-inch baking dish or use a 5x5-inch baking dish
Ingredients
- 1½ tablespoons olive oil , divided
- ¼ cup chopped onions
- 1 clove garlic , minced
- 4 ounces sliced mushrooms (1 cup), cleaned (see notes)
- ½ teaspoon kosher salt , divided
- ⅛ teaspoon black pepper
- ⅓ cup low sodium chicken broth
- 3 tablespoons heavy cream
- 2 tablespoons sour cream
- ¼ teaspoon dried rosemary
- ¼ cup long-grain white rice
Instructions
- Preheat the oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a medium-sized skillet or sauté pan on medium heat. Add the onions and cook until translucent, stirring frequently for about 2 minutes. Add the chopped garlic and cook for 30 seconds more.
- Raise the heat to medium-high and add ½ tablespoon of olive oil to the pan. Add the mushrooms, ¼ teaspoon of salt, and pepper. Cook the mushrooms for 5-7 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a simmer.
- Remove the pan from the heat and stir in the heavy cream, sour cream, ¼ teaspoon of salt, and dried rosemary.
- Pour the uncooked rice into a 4x6-inch or a 5x5-inch baking dish.
- Pour the mushroom cream sauce over the rice and stir gently. Place the baking dish on a rimmed baking sheet to catch any possible spills.
- Cover the casserole tightly with aluminum foil. Bake for 40 minutes and enjoy hot.
Notes
- To clean mushrooms: It's best not to soak mushrooms in water. Instead, give them a quick shower in running water to release the dirt. I do this by placing the mushrooms in a colander and spraying them with water until the dirt washes away.
- Make sure the mushrooms are dry before cooking: Gently pat the mushrooms dry with paper towels.
- Read through the entire recipe before beginning. This mini mushroom casserole comes together quickly. Be sure to read through the recipe and the Ingredient Notes and gather your ingredients before starting.
- When cooking the mushrooms, don't overcrowd the pan: I find that a 10-inch skillet works beautifully here. You want to cook the mushrooms in a pan with a good amount of surface area. This way the mushrooms release some of the water they are holding so they brown nicely.
- Depending on how salted your broth is, you may need to add additional salt to this dish. You can taste and add salt when you are ready to eat the casserole.
- This mushroom casserole can be cooked on the stovetop. To cook on the stove, use a medium-sized sauté pan with a tight-fitting lid. Assemble the casserole, cover it, and cook on low. Cook it low enough to keep a simmer, but not so hot that you burn the rice. Cook until rice is tender.
- Feel free to add additional vegetables to your casserole. I love making a broccoli mushroom casserole by adding ¼ cup of steamed or blanched chopped broccoli florets to the cream just before adding the mixture to the baking dish.
- To reduce the calories in this casserole, use whole milk or half & half instead of cream and use Greek yogurt instead of sour cream.
- This recipe will not work with Instant Rice (Minute Rice).
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
DebS says
I have not made this yet but plan to because it looks so good! Joanie, I just wanted to thank you for providing some good, gluten free recipes. I am recently GF and learning how to cook without it. It's fun to come across recipes that are naturally GF!
Beatrice Weaver says
An easy recipe to make and very tasty. Next time I make it, I am going to add the broccoli as you suggested.
Leona says
Delicious! I was fresh out of heavy cream; so I used what I had, 2% milk. I was so pleased when it turned out so well, but I'm positive heavy cream would be best.
Hughlene says
Mom always said before you make any changes on a new recipe to make it exactly as it is written. Well since I love just about everything in this recipe. I multiplied it by four so I would have leftovers. Well it was almost perfect. The 9×13 pan was a little too big so my rice was a bit boney. I'll add a bit more water to each serving when I warm it up. Love your recipes and being a single serving I can test it first before doubling it. I live alone and like to make recipes that I cook once and eat on for several days.
Keep up the great work.
Sue says
Loved this recipe!!Making it again tonight.
J. Hegyi says
Terrific recipe.