Brown Rice Mushroom Casserole Recipe
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This brown rice mushroom casserole makes a quick and easy weeknight dinner!
I love this casserole because it comes together so quickly, especially if the rice is already cooked. You can even assemble this the night before and keep it in the fridge, so all you have to do is pop it in the oven when ready. Can’t get much easier than that!
This will pair nicely with a piece of meat and some extra veggies on the side. I had it with some asparagus and baked chicken breast. It was delicious and very filling!
It’s a super easy dish to put together with just a few ingredients. It’s great if you have a lot of rice left over from a previous meal, but you can also just cook the rice ahead of time.
About The Ingredients
Cooked brown rice – Use any brown rice and cook it according to package directions.
Dried basil
Mushrooms – You can use white or brown mushrooms. Whatever you like best.
Egg whites – Or 2 large eggs.
Grated parmesan cheese – Use the real stuff, not something like Kraft. It won’t melt the same.
Milk – Any type of milk you prefer to use.
How To Make Brown Rice Mushroom Casserole
- Preheat oven to 350 F.
- Mix cooked rice, raw mushrooms, and basil together and spread out evenly in a shallow casserole dish.
- Whisk together the egg whites (or eggs), parmesan cheese, and milk in a medium-sized mixing bowl.
- Pour over the rice and bake for about 30 minutes.
- Note: Keep an eye on this in the last 10 minutes of baking. If the rice appears to be getting too brown, place a piece of foil loosely over the top of the dish.
Storage
Store this in the fridge in an airtight container for up to 4 days.
Freezing
This freezes well but is best frozen in portions unless you plan to serve a larger group. It will freeze for up to 4 months and will stay good in the fridge for up to 4 days.
More Healthy Dinner Ideas
Brown Rice Mushroom Casserole Recipe Card
Brown Rice Mushroom Casserole
Print Pin Rate Add to CollectionIngredients
- 4 cups cooked brown rice (cooked to package directions)
- 1 tbsp. dried basil
- 4 cups chopped mushrooms
- 4 large egg whites (or 2 whole eggs)
- ½ cup grated parmesan cheese
- ¼ cup milk
Instructions
- Preheat oven to 350 F.
- Mix cooked rice, raw mushrooms and basil together and spread out evenly in a shallow casserole dish.
- In a medium sized mixing bowl, whisk together the egg whites (or eggs), parmesan cheese and milk.
- Pour over the rice and bake for about 30 minutes.
- Note: Keep an eye on this in the last 10 minutes of baking. If the rice appears to be getting too browned, place a piece of foil loosely over the top of the dish.
Notes
Nutrition
I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.
Do you prepare/cook the rice first?
Laura – Yes. The ingredient list calls for cooked rice.
hmmm, 158 calories for a cup of this casserole? Seems a bit low once you calculate the egg whites, milk, and cheese. I think a cup of plain brown rice alone is about 200 calories. Either way, I really enjoyed the recipe.
Joan – I can only report back what the calculator tells me. As my disclaimer says at the bottom, the numbers are not exact and only a courtesy. Glad you liked it though!
Can you use the whole egg instead of just the egg white and it cook the same??
Nichole – Sure! Just make sure the egg is fully cooked, which you should do with just the egg whites too. But it will work just the same. I hope you enjoy it! 🙂