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!

A white plate sits filled with Brown Rice Mushroom Casserole. A white casserole dish sits behind it.

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

  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. Whisk together the egg whites (or eggs), parmesan cheese, and milk in a medium-sized mixing bowl.
  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 brown, place a piece of foil loosely over the top of the dish.


Store this in the fridge in an airtight container for up to 4 days.


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

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A white plate sits filled with Brown Rice Mushroom Casserole. A white casserole dish sits behind it.

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


  • 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


  • 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.


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


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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  1. I think adding some chicken and broccoli to this recipe would really drive it home! Definitely going to give it a try!

    1. graciouspantry says:

      Great! Enjoy!

  2. graciouspantry says:

    what are you referring to?

  3. graciouspantry says:

    Of course! But if you use cous cous, be sure it’s whole wheat.

  4. graciouspantry says:

    Mine is 9×13. But I’m sure a 9×9 will work too.

  5. graciouspantry says:

    Hope you enjoy it!

  6. graciouspantry says:

    Since it only bakes for 30 minutes, I would cook the chicken first. The broccoli, you could probably go either way depending on how “done” you like it.

  7. Do you think this would freeze well? I’m trying to get together some freezer meals that are actually CLEAN before my baby arrives!

    1. graciouspantry says:

      It might, but I do have a Freezer Foods section you might want to check out.

  8. Made this for dinner tonight with a few tweaks. I liked it, but I will add additional seasonings next time. Thanks for a good recipe!

  9. Instead of fat free milk, could you use something else instead? A plain soy milk?

  10. Pingback: Great Weakly meal plan that is healthy and easy to make
  11. I made this tonight and added some Bratwurst sausage and broccoli/cauliflower from a local farmer’s market. My husband loved it so much he’s demanded that I add it to our regular rotation of dishes. One night 100% clean and it was a hit. A hit with plenty of leftovers for lunch! =)

    1. graciouspantry says:

      That’s wonderful! ๐Ÿ™‚

  12. graciouspantry says:

    Just omit them. It won’t be quite the same, but I would just omit it.

  13. Julijana Gircyte says:

    I am visiting your website more and more ๐Ÿ™‚ Will do this recipe tomorrow. Would like to try completely clean eating but first I need to read all the information on your website. I will be using almond milk and cheddar cheese as this currently sits in my fridge… and I am pretty sure cheddar cheese is not clean eating, right?

    1. graciouspantry says:

      It’s one of those fine-line things. If you do use it, buy the block of cheese. But keep it in moderation.

  14. Recently found your website and have tried several of them so far!!! This is one of our favorites!! I added lb of cooked ground venison, 2 garlic cloves and sauteed onions!! Delicious!

  15. Hi!

    I made this yesterday and it was really good, but I think it needs some tweaking the next time.
    I stuck to the recipe (except I replaced dried basil with fresh), it came out great in consistency, but a bit “dry” in taste. It was in desperate need of some salt (soy sauce would probably work too) and I think that one could spice it up by adding some grilled/roasted veggies like bell pepper, zucchini or even carrot.

    But still, I enjoyed making this very much, so easy!, and I look forward to trying out more of your amazing recipes!

  16. Made this tonight…A bit dry..Didn’t seem to be enough liquid even though I added 3 more egg whites…? Threw in blanched broccoli, sun dried tomatoes with a little of their oil and a splash of balsamic vinegar. Better but don’t know that I will make it again… ๐Ÿ™

  17. I’ve been meaning to let you know that we tried this a couple of weeks ago, using quinoa instead of the brown rice, and it was delish! We served it with garlic green beans and a salad and it was great! Thanks for any easy meal idea!

  18. I made this tonight for the 2nd time but I cut the recipe in 1/2. If there is just two people, it’s still a lot of food with only half.

    Love this website and I visit it often since the Year of Health commitment that my husband and I made last summer! ๐Ÿ™‚ Thanks for such a great service!

  19. Just made it, using quinoa instead of rice. it’s alright. It’s dry. I added broccoli for extra nutrition. Edible, but it tastes like it’s missing something…. some kinda sauce or something?? idk. it’s just too dry.

    i do like the low calorie count for the large amount of food though.

  20. Do you have to use eggs? Can I use something else to make a bit moist and bind together?

    Any suggestions would be greatly appreciated. Thanks.

  21. Is parmesan cheese clean? Or do you use a certain kind? Thanks! I love your recipes!

    1. Tracey – The real stuff is, yes. I get mine at Trader Joe’s. If you can’t find it already grated for you, you can buy the block of the fresh stuff and grate it yourself with a fine grater.

  22. I made this for dinner last night and it was delicious! I made the crock pot whole chicken with lemons earlier in the weekend so I added some of that chicken and some mixed veggies. 2 of your recipes rolled into one yummy casserole ๐Ÿ™‚

  23. Marcy Hall says:

    Trying this tonight. I added fresh spinach to the recipe. I’ll let you know how it comes out!!!!!!