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Indulge in a single serving Mushroom Casserole Recipe, prepared without any canned soup. This easy-to-make dish boasts a flavorful blend of mushrooms, rice, and garlic, all enveloped in a rich, homemade cream sauce. Perfect for satisfying those comfort food cravings.
For a fulfilling and hearty meal, pair this simple Mushroom Casserole with a Mediterranean Quinoa Salad, designed for one serving. Complement it with some Roasted Carrots and a slice of warm, homemade French bread. Pairing these items together ensures a truly satisfying meal experience.
Why You’ll Love This Mushroom Casserole Recipe
- Homemade: Everything is made from scratch. No canned soup here!
- Mushroom Casserole For Two: Need more servings? This mushroom casserole recipe doubles seamlessly.
- Quick Prep: You can have this casserole in the oven in under 20 minutes.
- Flavor-packed: Thanks to rosemary, garlic, and a blend of chicken broth and heavy cream, each bite is a flavor explosion.
Ingredients
- Mushrooms: I use sliced cremini (also known as button mushrooms) or baby bella mushrooms. If you have extra mushrooms, consider using them our Chicken Masala For One, Mushroom Pasta, or Beef Stroganoff.
- Onions and Garlic: These add a significant amount of flavor to your dish.
- Olive Oil: I always use extra virgin olive oil in this mushroom casserole and in all other recipes where olive oil is needed. Extra virgin olive oil is less processed, offering a more authentic olive flavor and more vitamins and minerals from olives. You can substitute it with a lighter olive oil if you prefer.
- Seasonings: My go-to seasonings are salt, black pepper, and dried rosemary.
- Chicken Broth: Choose low sodium chicken broth, or for a vegetarian option, use vegetable broth. Any leftover chicken broth can be used in many of our single serving soup recipes or in Chicken and Dumplings and a single serving of Risotto.
- Sour Cream: Greek yogurt is a good alternative if you prefer. Consider using leftover sour cream in Butter Chicken, a Mexican Street Corn Salad, or even in German Chocolate Cake!
- Heavy Cream: Both heavy cream and heavy whipping cream work here; they’re basically the same, with over 36% milk fat. The cream makes the sauce richer, but you can also use whole milk or half-and-half. Just note that these alternatives will make the sauce less thick and rich, but still delicious. We use heavy cream in many of our single serving and small batch recipes. Consider using any leftover cream in Fettuccine Alfredo, Hashbrown Casserole, and in a single serve No-Bake Cheesecake.
- Rice: I recommend medium or long grain white rice, or basmati rice, which doesn’t require extra cooking time. If using brown rice, adjust the recipe as it needs more liquid and longer cooking time. Use leftover rice with Beef and Broccoli or to make a delightful single serve Rice Pudding.
If you have any ingredients leftover from this mini mushroom casserole recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
Love the Mushroom Casserole but want to switch things up a bit? Here are some great variations:
- Vegan Mushroom Casserole: Substitute heavy cream with coconut cream and chicken broth with vegetable broth. Use a plant-based sour cream as well.
- Protein-Packed: Add cooked chicken or turkey for a meatier version. A plant-based protein like tofu works too!
- Cheesy Mushroom Casserole: Stir in a handful of shredded cheese like cheddar or Gruyère before baking for an extra layer of flavor.
- Spice It Up: Want some heat? Add a sprinkle of red pepper flakes or a dash of cayenne to the mix.
- Mushroom Casserole 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.
How To Clean Mushrooms
When it comes to cleaning mushrooms, follow these simple steps:
- Rinse the Mushrooms: Instead of soaking, place the mushrooms in a colander and rinse them briefly under running water to get rid of dirt.
- Pat Them Dry: Before cooking, gently pat the mushrooms dry using paper towels to remove excess moisture.
How To Make A Mushroom Casserole For One
These step-by-step photos and instructions help you visualize how to make a small mushroom casserole. 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 4×6-inch or a 5×5-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 4×6-inch dish with a base area of 24 square inches.
A 5×5-inch baking dish with a base area of 25 square inches or a 6×6-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 5×5 inch baking dishes or use one 6×8 inch baking dish or one 6.5×6.5 inch baking dish. These dishes can be found on our Store Page.
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
Yes, as long as you ensure your broth is gluten-free.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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!
Mushroom Casserole For One
Equipment
- 5-inch baking dish or use a 4×6-inch baking dish
Ingredients
- 1 ½ 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 4×6-inch or a 5×5-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).
Nutrition
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.
The taste is delicious. I used it as a side in place of potatoes. I will definitely make this again but I will add more mushrooms next time.
I used my homemade cream of mushroom soup for this recipe. Many of the soup ingredients are included in this recipe but I added the Rosemary and sour cream. This was a wonderful alternative to just soup and I can’t wait to try other vegetables in this casserole. Considering cream of asparagus next. Have subscribed to your newsletter for about a year and this is my first review! Thank you for wonderful recipes!
Thank you so much for your feedback, Jean!
This is so good!! Did use light sour cream and half and half in place of heavy cream but it turned out wonderful. Loved it!!