Brown Rice Mushroom Casserole Recipe
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.
I think adding some chicken and broccoli to this recipe would really drive it home! Definitely going to give it a try!
Great! Enjoy!
what are you referring to?
Of course! But if you use cous cous, be sure it’s whole wheat.
Mine is 9×13. But I’m sure a 9×9 will work too.
Hope you enjoy it!
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.
Awesome!
Do you think this would freeze well? I’m trying to get together some freezer meals that are actually CLEAN before my baby arrives!
It might, but I do have a Freezer Foods section you might want to check out.
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!
My pleasure!
Instead of fat free milk, could you use something else instead? A plain soy milk?
Sure!
Sure.
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! =)
That’s wonderful! 🙂
Just omit them. It won’t be quite the same, but I would just omit it.
I am visiting your website more and more 🙂 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?
It’s one of those fine-line things. If you do use it, buy the block of cheese. But keep it in moderation.
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!
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!
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… 🙁
Sorry you didn’t care for it. 🙁
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!
Sounds yummy! Glad you enjoyed it. 🙂
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! 🙂 Thanks for such a great service!