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. And you can even assemble this the night before and keep in the fridge so all you have to do is pop it in the oven when ready. Can’t get much easier than that!

Brown Rice Mushroom Casserole

This will pair nicely with a piece of meat and some extra veggies on the side. I had it with some asparagus and a baked chicken breast. It was delicious and very filling!

WHAT YOU’LL NEED TO MAKE THIS:

  • 4 cups cooked brown rice
  • 1 tbsp. dried basil
  • 4 cups chopped mushrooms
  • 4 large egg whites (or 2 large eggs)
  • 1/2 cup grated parmesan cheese
  • 1/4 cup milk

As you can see, it’s a super easy and 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.

This freezes well, but is best frozen in portions unless you plan to serve to a larger group. It will freeze for up to 4 months and will stay good in the fridge for up to 4 days.

HOW TO MAKE BROWN RICE CASSEROLE

  1. Preheat oven to 350 F.
  2. Mix cooked rice, raw mushrooms and basil together and spread out evenly in a shallow casserole dish.
  3. In a medium sized mixing bowl, whisk together the egg whites (or eggs), parmesan cheese and milk.
  4. Pour over the rice and bake for about 30 minutes.
  5. 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.

MORE HEALTHY DINNER IDEAS:

Copyright Information For The Gracious Pantry

BROWN RICE MUSHROOM CASSEROLE RECIPE:

Clean Eating Mushroom & Brown Rice Casserole

Brown Rice Mushroom Casserole

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Course: Casserole, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 192kcal
Author: The Gracious Pantry

Ingredients

  • 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

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 192kcal | Carbohydrates: 32g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 139mg | Potassium: 514mg | Fiber: 5g | Sugar: 3g | Vitamin A: 80IU | Calcium: 131mg | Iron: 3mg
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44 Comments

  1. Do you prepare/cook the rice first?

    1. The Gracious Pantry says:

      Laura – Yes. The ingredient list calls for cooked rice.

  2. 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.

    1. The Gracious Pantry says:

      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!

  3. Can you use the whole egg instead of just the egg white and it cook the same??

    1. The Gracious Pantry says:

      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! 🙂

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