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Creamy Mushroom-Rice Casserole

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“This is like a savory rice pudding, I prefer fresh sautéed mushrooms but canned will do fine, the rice will need to be cooked and completely cold before using, I sometimes like to add in steamed broccoli florets, if desired you may sprinkle some grated cheddar or mozzarella cheese on after baking and return to oven for a few minutes --- this may be doubled but you will need a very large casserole dish, a double recipe will not fit into a 13x9 dish --- prep time does not include cooking the rice.”

Ingredients Nutrition


  1. Set oven to 350°F.
  2. Butter a 3-quart casserole dish.
  3. In a large bowl combine the cooked rice, mushrooms and bell pepper; set aside.
  4. In a saucepan heat butter over medium heat; add in onion and sauté for about 3 minutes or until softened.
  5. Add in garlic, cayenne and thyme; cook stirring for 2 minutes.
  6. Add in flour and stir for about 2 minutes.
  7. Slowly add in cream and chicken broth; bring to a boil stirring constantly until thickened and bubbly.
  8. Add in mushroom soup and 1/3 cup Parmesan cheese; mix until completely combined.
  9. Season with black pepper and salt.
  10. Pour over the rice and toss to coat.
  11. Transfer the mixture to prepared casserole dish.
  12. Sprinkle top with about 1/2 cup grated Parmesan cheese.
  13. Bake uncovered for about 30 minutes or until bubbly and hot.

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