Vintage Rice and Mushroom Casserole
This vintage rice and mushroom casserole combines tender white rice, sautéed mushrooms, onion, celery, and a rich cream sauce beneath a rustic buttery cracker topping. It is an easy old-fashioned side dish for Thanksgiving, Christmas, Sunday dinner, and family gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10-12 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 cups cooked long-grain white rice
- 2 tablespoons unsalted butter
- 16 ounces cremini or white button mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup sour cream
- ½ cup chicken broth or vegetable broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley, divided
For the Buttery Cracker Topping
- 1½ cups coarsely crushed buttery round crackers
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish or 3-quart oval casserole dish.
- Melt two tablespoons of butter in a large skillet over medium heat.
- Add the sliced mushrooms, chopped onion, and celery. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and most of the liquid released by the mushrooms has evaporated.
- Reduce the heat to low. Add the condensed cream of mushroom soup, sour cream, broth, Worcestershire sauce, garlic powder, dried thyme, salt, and black pepper.
- Stir until the sauce is smooth and creamy. Cook for two to three minutes, just until warmed through. Remove the skillet from the heat and stir in one tablespoon of chopped parsley.
- Place the cooked rice in a large mixing bowl. Pour the creamy mushroom sauce over the rice.
- Gently fold the sauce into the rice until the grains are evenly coated and the mushrooms are distributed throughout.
- Transfer the rice mixture to the prepared casserole dish and spread it into an even layer.
- Combine the coarsely crushed crackers with two tablespoons of melted butter. Sprinkle the topping unevenly over the casserole, leaving a few small areas of the creamy filling visible.
- Bake uncovered for 25 to 30 minutes, or until the casserole is hot and bubbling around the edges and the cracker topping is golden brown.
- Allow the casserole to rest for five minutes. Garnish with the remaining chopped parsley and serve warm.
Notes
- Measure the rice after it has been fully cooked. Six cups of cooked rice equals approximately two cups of uncooked long-grain white rice.
- Chilled leftover rice works especially well because it absorbs the creamy sauce without becoming mushy.
- Cook the mushrooms until most of their released liquid has evaporated. This prevents the casserole from becoming watery.
- Crush the crackers by hand, leaving a mixture of coarse crumbs and irregular pieces for a more rustic topping.
- Condensed soup, broth, Worcestershire sauce, and crackers all contain salt. Taste the mushroom sauce before adding additional salt.
- For a vegetarian casserole, use vegetable broth and vegetarian Worcestershire sauce.
- To prepare ahead, assemble the casserole without the topping and refrigerate it for up to 24 hours. Add the buttered crackers immediately before baking.
- A refrigerated casserole may require an additional 10 to 15 minutes in the oven.
- Store leftovers in an airtight container in the refrigerator for up to four days.