Enjoy a simple Mushroom Casserole meal for one, with no canned soup needed. This easy recipe combines mushrooms, rice, and garlic in a homemade cream sauce for ultimate comfort food.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Main Dish
Cuisine: American
Keyword: mushroom bake, mushroom casserole, rice and mushroom casserole
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
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.
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).