This one-pot baked rice delivers rich, creamy comfort with minimal effort. The combination of rice and cream of mushroom soup creates a savory, velvety texture that’s hard to resist.
Simple ingredients come together in the oven for a dish that’s both hearty and satisfying, perfect for a cozy weeknight meal with no fuss.
Ingredients for Baked Rice Recipe Cream of Mushroom Soup
Simple pantry staples and fresh mushrooms create this velvety, one-pot savory bake.
| Ingredient | Amount | Notes |
|---|---|---|
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed thoroughly |
| Cream of Mushroom Soup 🍲 | 10 ½ oz | Condensed, undiluted |
| Chicken Vegetable Broth 🥣 | 2 ½ cups | Low-sodium preferred |
| Unsalted Butter 🧈 | ¼ cup | Melted for richness |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Fresh Cremini Mushrooms 🍄 | 8 oz | Sliced, stems removed |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Dried Thyme 🌿 | 1 tsp | Ground for even distribution |
| Dried Parsley Flakes 🍃 | 1 tsp | For garnish and color |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | To taste |
| Whole Milk 🥛 | ½ cup | For creamy texture |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated for best flavor |
The rice quality matters here—long-grain white rice holds its shape best. For the cream of mushroom soup, Campbell’s condensed works reliably, but store brands are equally effective. Fresh cremini mushrooms add depth (avoid canned for texture). Whole Foods or any well-stocked supermarket will have these. The broth should be low-sodium to control seasoning precisely.
No cream of mushroom soup? Cream of celery works in a pinch. Fresh mushrooms can be swapped for white button or shiitake. Vegetable broth replaces chicken broth seamlessly. For a richer finish, half-and-half can substitute for whole milk. The Parmesan is optional but recommended—Pecorino Romano offers a sharper alternative.
This bakes and stores beautifully—keeps 4-5 days refrigerated in an airtight container. Reheat in the microwave with a splash of milk to restore creaminess. Freezes well for up to 3 months (thaw overnight before reheating).
Why You’ll Love This Recipe
- Hands-Off Magic: I just mix rice, broth, soup, and butter, pop it in the oven, and walk away. No stirring, no babysitting.
- Rich, Creamy Bite: The mushroom soup turns plain rice into something decadent—savory, buttery, with that onion depth.
- Feeds a Hungry Crowd: Between us, this doubles easily and tastes just as good reheated the next day.
- Budget Dinner Win: Long-grain rice and a can of soup stretch into a meal that feels way fancier than it costs.
Step-by-Step Instructions for Cream of Mushroom Baked Rice
This one-pot method ensures a creamy, savory bake with minimal cleanup and maximum flavor.
Step 1: Sauté Aromatics and Mushrooms
In a large oven-safe skillet or Dutch oven, melt the 0.25 cup Unsalted Butter over medium heat. Add the finely diced Yellow Onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
Add the 8 oz Fresh Cremini Mushrooms and cook for another 5 minutes until they release their moisture and begin to turn golden brown. Stir in the minced Garlic Cloves and cook for 30 seconds until fragrant. This builds a deep, savory base for your dish.
Step 2: Combine Rice and Liquids
Add the 1.5 cups Long-Grain White Rice to the skillet and stir for 1 minute to lightly toast the grains. This step enhances the nutty flavor of the rice and prevents a gummy texture.
Pour in the 10.5 oz Cream of Mushroom Soup, 2.5 cups Chicken Vegetable Broth, 1 tsp Dried Thyme, 1 tsp Kosher Salt, and 0.5 tsp Freshly Ground Black Pepper. Stir well to combine, scraping up any browned bits from the bottom of the pan for extra flavor.
Step 3: Bake Until Tender and Creamy
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and transfer it to a preheated 375°F oven. Bake for 25-30 minutes until the rice is tender and most of the liquid has been absorbed.
Check for doneness by tasting a few grains of rice—they should be tender with no chalky center. If the top looks dry before the rice is done, add a splash of broth or water to keep it moist.
Step 4: Add Dairy and Finish
Remove the skillet from the oven and stir in the 0.5 cup Whole Milk and 0.5 cup Parmesan Cheese. The residual heat will gently warm the milk and melt the cheese into a luscious, creamy sauce.
Cover and let it rest for 5 minutes off the heat. This allows the flavors to meld and the rice to fully absorb the creamy mixture. The result should be a rich, velvety texture with visible steam rising from the surface.
Step 5: Garnish and Serve
Sprinkle the 1 tsp Dried Parsley Flakes evenly over the top for a pop of color. Give the rice a final gentle stir to distribute the creamy sauce and herbs.
Serve hot, straight from the skillet. Each portion should be creamy with a slight pull as you scoop it, and the mushrooms and onions should be tender and flavorful. This one-pot wonder delivers comfort in every bite.
Pro Tips For Making Baked Rice Recipe Cream Of Mushroom Soup
- Pre-cook the rice: Skip the raw rice—parboil it in broth for 10 minutes first, then drain. I learned this the hard way after too many batches came out gummy or undercooked.
- Sauté the onion: Cook the yellow onion in butter until soft and golden, about 5-7 minutes. Sounds like a small step, but it removes the harsh bite and sweetens the whole dish.
- Dilute the soup: Thin the cream of mushroom soup with a little broth—about 1/4 cup—before mixing. My grandmother swore by this, and it prevents the rice from turning into a dense, pasty block.
- Cover tightly: Seal the baking dish with foil, not just a lid. After burning three batches, I finally figured out that trapped steam is what cooks the rice evenly.
Make-Ahead Tips for This Recipe
Prep Ahead Strategy
I always dice the Yellow Onion and slice the Fresh Cremini Mushrooms the night before. Store them in separate airtight containers in the fridge. This saves 10 minutes of chopping on cooking day, and the flavors actually deepen overnight. 💡
Mix Components Early
Combine the 1.5 cups Long-Grain White Rice, 10.5 oz Cream of Mushroom Soup, and 2.5 cups Chicken Vegetable Broth in a bowl. Cover and refrigerate up to 12 hours before baking. The rice will absorb some liquid, but it won’t affect the final texture.
Oven-Ready Assembly
Assemble the entire dish in your baking skillet, cover tightly with foil, and refrigerate overnight. In the morning, let it sit at room temperature for 30 minutes before baking. This ensures even cooking and prevents cold spots in the center.
Freezer-Friendly Option
Fully bake and cool the dish, then portion into freezer-safe containers. It freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating. I like using Pyrex containers for easy transfer from freezer to oven. ❄️
Day-Of Baking Tips
If baking from cold, add 5-10 minutes to the cooking time. Check that the center reaches 165°F before adding the 0.5 cup Whole Milk and 0.5 cup Parmesan Cheese. The creamy finish will still turn out perfectly.
Garnish Last
Wait to add the 1 tsp Dried Parsley Flakes until just before serving. This keeps the color vibrant and fresh. If making ahead, store the parsley separately and sprinkle it on when reheating to maintain that pop of green.
Nutrition Facts
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, but adjust the liquid and time. Brown rice needs 45-50 minutes at 375°F and an extra 0.5 cup broth for proper tenderness. The texture will be chewier.
Why does my rice turn out mushy?
Overcooking or too much liquid causes this. Stick to 1.5 cups rice and 2.5 cups broth, and check doneness at 25 minutes. Stirring during baking can also break grains.
Can I add other vegetables?
Try peas, carrots, or bell peppers. Sauté with the mushrooms for 5 minutes to soften first. Keep additions under 1 cup total to avoid excess moisture.
How do I make it dairy-free?
Swap butter for olive oil and use unsweetened almond milk. Skip Parmesan or use a vegan alternative. The cream of mushroom soup provides enough richness on its own.
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