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This mushroom casserole is rich, flavorful, and easy to make. Tender mushrooms and garlic are simmered in a homemade cream sauce, then baked with rice until tender. It’s a simple, satisfying meal that’s perfectly portioned for one.
This mushroom casserole is filling on its own but also works well as a side dish with baked chicken thighs, sautéed green beans or roasted carrots and a slice of warm, French bread.
Why You’ll Love This Recipe
- Made from scratch – No canned soup, just fresh ingredients.
- Doubles well – Easily make a larger batch for two servings.
- Rich, savory flavor – Plenty of mushrooms, garlic and a rich sauce make every bite delicious.
There’s something so comforting about a warm, creamy casserole, and this mushroom casserole with rice is one of my favorites. It’s simple to make, packed with flavor, and perfect for a satisfying meal. I love how the rice soaks up the rich, garlicky sauce, making every bite delicious. This dish is an easy way to enjoy a homemade, hearty meal without a lot of fuss.
Ingredients
If you have leftover ingredients from this mini mushroom casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Mushrooms: Use sliced cremini (baby bella) or white button mushrooms for their earthy flavor. To clean mushrooms, briefly rinse them in a colander under running water and pat them dry with a paper towel before cooking—don’t soak them, as they absorb water. Extra mushrooms can be used in Crustless Spinach and Mushroom Quiche, Chicken Masala , Mushroom Pasta, or Beef Stroganoff.
- Onions and Garlic: Essential for adding depth and flavor.
- Olive Oil: I use extra virgin olive oil for its rich flavor, but a lighter olive oil works if preferred.
- Seasonings: A simple mix of salt, black pepper, and dried rosemary enhances the dish.
- Chicken Broth: Use low sodium chicken broth, or swap with vegetable broth for a vegetarian option. Leftover broth works well in soup recipes, Chicken and Dumplings or Risotto.
- Sour Cream: Adds creaminess; Greek yogurt is a good alternative. Leftovers can be used in Butter Chicken, a Mexican Street Corn Salad, or even in German Chocolate Cake!
- Heavy Cream: Provides richness. Whole milk or half-and-half work but make the sauce thinner. Use extra cream in Fettuccine Alfredo, Hashbrown Casserole, and in a single serve No-Bake Cheesecake.
- Rice: Medium or long-grain white rice or basmati work best. Brown rice needs more liquid and time. Leftover rice can be used in Rice Pudding.
Recipe Variations
Customize your mushroom casserole with these simple changes:
- Cheesy Addition: Stir in shredded cheddar, Gruyère, or Parmesan before baking for extra flavor.
- Crispy Topping: After baking, remove the foil and sprinkle breadcrumbs or crushed Ritz crackers mixed with melted butter over the top. Bake for another 5 minutes for a golden, crunchy finish.
- Add Vegetables: Stir in ¼ cup of steamed or blanched chopped broccoli before adding the cream mixture to the baking dish.
- Make It Heartier: Mix in cooked chicken, turkey, or tofu for added protein.
- Dairy-Free Option: Swap heavy cream for coconut cream, sour cream for a plant-based alternative, and use vegetable broth instead of chicken broth.
How To Make A Mushroom Casserole
These 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 10-inch skillet over medium heat. Add the onions and cook for about 2 minutes, stirring frequently, until translucent. Add the garlic and cook for 30 seconds.
- Increase the heat to medium-high and add a little more olive oil. Add the mushrooms, salt, and pepper. Cook 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 sauce over the rice and stir gently. Place the dish on a rimmed baking sheet to catch any spills.
- Cover tightly with foil and bake for 40 minutes. Remove the foil and check for excess liquid. If needed, bake uncovered for a few more minutes until the liquid has evaporated.
Expert Tips
- Read through the recipe first. This casserole comes together quickly, so review the steps and ingredient notes before starting.
- Adjust seasoning as needed. Depending on how salty your broth is, you may need to add more salt when serving.
- Skip Instant Rice. This recipe won’t work with Minute Rice or other quick-cooking varieties.
Frequently Asked Questions
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Yes! Double the ingredients and use either two 5×5 inch baking dishes or use one 6×8 inch baking dish.
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:
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.
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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)
- 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 olive oil in a medium skillet over medium heat. Add the onions and cook for 2 minutes, stirring frequently until translucent. Add the garlic and cook for 30 seconds.
- Increase the heat to medium-high and add ½ tablespoon olive oil. Add the mushrooms, ¼ teaspoon salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a simmer.
- Remove from heat and stir in the heavy cream, sour cream, ¼ teaspoon salt, and dried rosemary.
- Add the uncooked rice to a 4×6-inch or 5×5-inch baking dish.
- Pour the mushroom sauce over the rice and stir gently. Place the dish on a rimmed baking sheet.
- Cover tightly with foil and bake for 40 minutes. Serve hot.
Notes
- Read through the recipe first. This dish comes together quickly, so review the steps and ingredient notes before starting.
- Adjust seasoning as needed. Depending on how salty your broth is, you may need to add more salt when serving.
- Skip Instant Rice. This recipe won’t work with Minute Rice or other quick-cooking varieties.
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.
This little dish is absolutely amazing! I used 1/2 c rice (I’m a rice lover) and added 1/8 c more chicken broth to the dish and topped it w/a small amount of shredded gruyere and it was absolutely delicious. I will make this again and again!
Absolutely wonderful. Highly recommend it. Mine came out a little darker than shown here but it could have been because my mushrooms were fairly large, maybe I should have scraped out the gills. Did not affect the taste at all – LOL.
Although I do think if I was to make it for a friend I would use white crimini rather than brown and/or scrape the gills. Sorry I can’t post a picture for you.
I did however, find that it was just a tad salty. I will not add the 2nd 1/4 tsp of salt in future.
Fit perfectly in my enameled cast iron pan – so cute (and practical). Will actually probably make this for a gal-pal our next meal, with each our own little pan.
I’m so happy you enjoyed the casserole. Thank you so much for your feedback.
If I double the recipe (my H eats a lot), what size pan should I bake it in? Thanks in advance.
Use either two 5×5 inch baking dishes, or one 6×8 inch baking dish, or one 6.5×6.5 inch baking dish. The total area of the larger baking dish if doubling the recipe should be approximately 48-50 square inches.
Can i use evaporated milk in making this mushroom with rice casserole or any of your other lovely recipes that call for cream.
Thank you for the lovely one dish recipes you work so hard to convert for us single folks.
Every one i have tried so far has been a success.
Hi Margaret, I haven’t tested this recipe with evaporated milk but it should work just fine. Evaporated milk is an ideal heavy cream substitute in recipes that use heavy cream as a liquid. It won’t whip well, but for recipes such as this casserole, it should be fine.
I made the Mushroom Casserole Joanie with the Evap Milk, Thank You…it worked beautifully and it does whip, my aunt had me whip a sizable amount 60 years ago for the top of two requested Trifles also skim milk will whip, i have 2 recipes. One is canned Evap milk.
I had a lot of mushrooms that needed to be used so this recipe seemed to fit my needs. Oh my goodness – it was sooo good. I added some ham and green pepper which really enhanced the flavour. It was just enough for the two of us, which was a nice treat because I’m getting tired of having to find room in my fridge for planned overs. LOL My husband really liked it.
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!
An easy recipe to make and very tasty. Next time I make it, I am going to add the broccoli as you suggested.
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.
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.
Loved this recipe!!Making it again tonight.
Terrific recipe.