This mushroom rice bake recipe is definitely a family favorite!
This is one of our all time favorite side dishes. It’s so flavorful and it couldn’t possibly be easier. I love preparing simple dishes and this one right here is at the top of the list. This recipe requires just a few ingredients and takes very little time to put together. Mushroom rice bake makes a perfect holiday dish. We enjoy this recipe for Thanksgiving. It goes great with cranberry sauce. For more of our favorite Thanksgiving side dishes, click here.
1 cup of uncooked long grain white rice (not instant)
1 (10) ounce can of condensed French onion soup
1 (10) ounce can of condensed beef broth
1 (4.5) ounce jar of sliced mushrooms, drained
1 (8) ounce can of water chestnuts, drained
1/2 stick (1/4 cup) of unsalted butter, sliced
Place the first 5 ingredients in greased 8X8 baking pan. Top with the sliced butter. Cover pan with aluminum foil and bake on 425 for 30 minutes. Uncover the dish, put back in oven and bake for another 30 minutes.
Note: This dish is absolutely fabulous garnished with some dried cranberries.
This dish is easy and delicious! It's one of our favorite side dishes.
Servings: 4
Place the first 5 ingredients in greased 8X8 baking pan. Top with the sliced butter. Cover pan with aluminum foil and bake on 425 for 30 minutes. Uncover the dish, put back in oven and bake for another 30 minutes.
Don’t forget to pin our Mushroom Rice Bake:
Are you reading our digital magazine, Front Porch Life? It’s full of great recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately!
Follow us on Instagram.
Follow us on Pinterest
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
