Mushroom Casserole For One

a small mushroom casserole in a red baking dish next to an orange napkin

4.80 from 20 votes

A single serving mushroom casserole with rice, baked in a creamy homemade sauce. Made in one small baking dish and sized for one.

Prep Time10

Cook Time40

Total Time50

Course: Main Dish

Cuisine: American

Keyword: homemade cream of mushroom soup, mushroom bake, mushroom casserole, mushroom casserole with rice, rice and mushroom casserole

Servings: serving

Author: Joanie Zisk

Equipment

10-inch skillet
5-inch baking dish or use a 4x6-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

US - Metric

Instructions

Preheat the oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a 10-inch skillet over medium heat.
Add the chopped onions and cook for about 2 minutes, stirring frequently, until translucent.
Add the minced garlic and cook for 30 seconds, stirring constantly.
Increase the heat to medium-high and add the remaining ½ tablespoon of olive oil.
Add the sliced mushrooms, ¼ teaspoon of salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown.
Pour in the chicken broth and bring to a simmer.
Remove the skillet from the heat and stir in the heavy cream, sour cream, remaining ¼ teaspoon of salt, and dried rosemary until smooth.
Add the uncooked rice to a 4x6-inch or 5x5-inch baking dish.
Pour the mushroom sauce over the rice and stir gently to combine.
Place the baking dish on a rimmed baking sheet to catch any spills.
Cover the dish tightly with aluminum foil and bake for 40 minutes.
Remove the foil and serve hot.

Notes

Don't skip the browning step. Cooking the mushrooms for a full 5 to 7 minutes lets them release their moisture and develop flavor. If you crowd them or pull them too early, the sauce will taste watery.

Use regular white rice, not instant. Instant or quick-cooking rice absorbs liquid too fast and turns to mush. Medium or long-grain white rice holds its shape and cooks evenly in the 40-minute bake time.

Cover the dish tightly. The foil traps steam, which is what cooks the rice. If it's loose, the liquid evaporates before the rice is done and you'll end up with crunchy, undercooked grains.

Place the baking dish on a sheet pan. The sauce can bubble over as the rice absorbs it. A rimmed baking sheet underneath saves you from cleaning the oven.

Let it rest for a few minutes before serving. The sauce thickens slightly as it sits, and the rice finishes absorbing the last bit of liquid.

Nutrition

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