A Really Great Mushroom Casserole

A remix of the mushroom casserole I loved as a kid. Brown rice, mushrooms, garlic, onions along side a bit of cottage cheese and sour cream and Parmesan for texture and creaminess.

A Really Great Mushroom Casserole

I had one favorite thing to eat when I was a kid - mushroom casserole. It was the one dish I was loyal to above all else. I would request it when I was recovering from the flu, pneumonia, or strep throat. I would request it weeknights, weekends, and holidays. It was a simple dish, and one of four (maybe five) recipes my mom had in her culinary arsenal. She combined rice, mushrooms (or creamy mushroom soup), and cheese in a casserole dish, and baked it until it was creamy, melty, and golden at the edges. Simple enough. 
A Really Great Mushroom Casserole

My Version of Mushroom Casserole

I made a healthier, from-scratch remix of my mom's classic the other night using brown rice, sautéed mushrooms, garlic, and onions -all made creamy with a blend of cottage cheese and a bit of yogurt or sour cream.
A Really Great Mushroom Casserole

Variations on Mushroom Casserole

You can certainly use whatever cooked grains you like. I suspect this would be delicious with barley, wheat berries, quinoa, whole grain rices - or even a mix of grains. I love it made with wild rice.

Add-ins: My mom used to hide all sorts of things in this casserole (pre-cooked chicken breast or pork chops), but because we don't roll like that anymore (vegetarian), I sometimes play around with other ingredients. Anything from chopped leafy greens, toasted nuts, sun-dried tomatoes, or pre-cooked lentils are great as add-ins. But, honestly, the simple version is really good - just like I've written down below.

A Really Great Mushroom Casserole

A Really Great Mushroom Casserole

A Make Ahead Recipe

This is a great recipe to make ahead of time! You can prepare the rice and mushroom mixture up to a few days in advance, and then simply bake it off when you're ready. 

More Mushroom Recipes



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A Really Great Mushroom Casserole

3.87 from 135 votes

Use any cooked grain you like. Feel free to use low-fat cottage cheese, sour cream, or yogurt if you prefer.

  • 1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
  • 1 large onion, well chopped
  • 3 cloves garlic, finely chopped
  • 3 cups cooked brown rice, room temperature
  • 2 large eggs
  • 1 cup cottage cheese
  • 1/2 cup yogurt or sour cream
  • 1/2 teaspoon fine grain sea salt
  • 1/3 cup freshly grated Parmesan cheese
  • toppings: toasted almonds, or a bit of fresh tarragon, chopped
  1. Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.
  2. In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.
  3. In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
  4. Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the remaining Parmesan, and toasted almonds (and/or tarragon) and enjoy.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
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3.87 from 135 votes (125 ratings without comment)
Recipe Rating


I made this tonight – very nice! It was quite light, unlike a heavy cheesey pasta bake. I think that the tarragon is a must. Thanks very much for the recipe!5 stars

Jacqueline Power

    Thanks Jacqueline!

    Heidi Swanson

This is delicious. Whilst I was making it my husband walked by and said, “I won’t like that. Not with all those onions and mushrooms.” Well, he had to eat humble pie after he tasted it. He even went back for seconds. Thanks for a great recipe.5 stars


    Lol. So happy he liked it!

    Heidi Swanson

Made this tonight after seeing it in your “what to cook this week” email. I followed the recipe pretty much exactly and it’s absolutely delicious! Definitely a keeper. Thank you!5 stars

    Thanks Amy! Thrilled you enjoyed it.

    Heidi Swanson

This has become a standard in my Meatless Monday menu. I up the amount of mushrooms and tarragon simply because I love the taste of mushrooms and the aroma of tarragon. I usually have a portion that I save and freeze so I can have a delicious no-prep lunch or dinner for myself.5 stars


Well a very Happy New Year to you Heidi! I am ashamed that I’ve never said thank you to you before! My recipe notebook is loaded with your recipes – every one a favorite – ribolitta today! And just today – reading about this caserole – I realized that often the comments (because you said something about this) are often filled with suggestions from people about how to substitute for the dairy (can hardly wait to try this). A sincere thank you for your generosity – your food enthusiasm is contagious!5 stars

Katy Gilmore

    Thanks Katy! And Happy New Year to you too! xx!

    Heidi Swanson

Amazing. Simply delicious. I followed the recipe and added sauteed seasoned, diced chicken and a red Fresno Chile. Planned it for several days of taking lunch to work, but it didn’t make it through the weekend. My new go to dish!5 stars


    Thrilled to hear it Jeff!

    Heidi Swanson

I easily made this vegan by subbing unsweetened almond yogurt (recommend Kite Hill brand), omitting the eggs, and using vegan parm crumbles (many recipes online for this) instead of the Parmesan. It was AMAZING!!! I also subbed half the rice for king bean noodles for more of a vermicelli style and loved that too. Great as a vegan, gluten-free thanksgiving dish! Thanks, Heidi!5 stars


    Thanks for the adaptation Jenn! xx!

    Heidi Swanson

Made this last night using millet. (It’s what I had in the house.) It was delicious. I will make again, for sure! I will use more mushrooms and less grains. I’m also imagining artichoke hearts in it. Thanks for the idea to process tofu to sub for the cottage cheese.5 stars


I made this last night and it was delicious. I subbed low fat versions of sour cream and cottage cheese. I also added chopped rosemary to the mushrooms. For a topic I used chopped rosemary, grated parmesan cheese, and chopped toasted pine nuts.

When I make this again in the future, I think I’ll add more mushrooms and mix up the varieties. I also might add jalepeno or other chili to make it a bit spicy.4 stars


    Love the jalapeno idea Danna! 🙂

    Heidi Swanson

This looks great! Since having a baby, I’ve been ALL about the casseroles. Is there something that would be a good substitute for the egg? My baby is allergic. I don’t know if flax would quite do the trick, which is my go-to for baked goods. Savory substitutes are a different beast!


    I think you could try a flax egg substitute – like, 2 tablespoons ground flax plus 5 tablespoons hot water…might not bind quite as well, but def. worth a shot!

    Heidi Swanson

This looks phenomenal!! How do you think it would be with farro instead of rice? On a BIG farro kick lately.


    Farro is such a fave & I think it would be delish!

    Heidi Swanson

Would love to see a vegan version of your favorite mushroom casserole . Sounds yummy. Wonder if ground flax/water could sub for eggs. Don’t know about sub for cottage cheese. I have a sub for parmesan…chopped walnuts/garlic powder/nutritional yeast ground up makes a decent replacement.

Joys Maclaurin

This looks delicious. Have you ever tried it with farro?


Oh this looks so good but i’m vegan. Could you possibly develop a similar recipe but that was vegan? Please? thanks for considering.


    Hi Jacquie! There are a number of good vegan substitutions mentioned throughout the comments. But I’m happy to take a stab at it at some point!

    Heidi Swanson

HaHa! I bought a bag of organic mixed mushroom grown here at Seacoast Mushrooms in Mystic Ct and went to my computer to see what to do with them, and here was your post! Thanks Heidi. Hope you are safe with all the tragic fires in CA.4 stars

Susan Iseman

    Thank you Susan. Aside from a bit of smoke, we’re fine. Worried for many friends throughout the state though.

    Heidi Swanson

This just looks awesome. I’m cooking this this weekend!


Delicious, I tried it today and it was simply delicious. Even my son tried a few bits.
I just found your blog about two weeks ago and already cooked some of your recipes. They always turned out really lovely. But next time: no tarragon for me, it was simply awful. Greets, Susan


Hi there! I have just made this and it wasn’t as creamy as I would have liked. I think that cup sizes are different in the US than they are in the UK. Anyway, still VERY tasty but the next time I will try with quinoa (never used that before) and stir in some bacon (sorry! I’m such a pleb!).
Continue to love your site, Heidi! Can’t wait till my daughter’s on solids!

Jo from Bonnie Scotland

This is very close to a recipe that I pulled together one time, except I never thought of adding cottage cheese. I will have to try your version sometime.


Heidi, How delicious! Just one question… what kind of cheese did your mom’s original recipe have in it?
HS: I know there was cheddar involved in some capacity – not sure if there were other types though.

Monique Lopez

I made this last night after salivating over the pic for days! We loved it. I went to bed dreaming of having more for breakfast. I did use non-fat greek yogurt in place of the sour cream and added a bit of chopped kale. I’m adding this to my holiday recipe folder, it’s perfect. Thank Heidi!


mmmmade this for lunch for my BFF today.
he’s a food guy and watched every step, asking some questions. We enjoyed the casserole with a nice salad and sweet chats. It was our Thursdate and it was perfect.
thanks, Heidi.


Love the cookbook and the blog and have cooked many of your recipes. Just had to say that I made this right away after you posted it (my first casserole- my mom is mexican and we never ate them growing up!) and it was delicious! I threw in some kale from our garden and hubby and I ate it all up.


I made this the other night. It was SOOO yummy. I made some slight tweaks (just to fit what I had on hand). Everyone loved it! My 16month old son can’t get enough. Thanks!


After drooling over your amazing recipes for so long I’m ashamed it’s taken me this long to actually get round to making one – and what a one to start with, as it was really tasty.
As some others did, I used non-fat Greek yoghurt instead of sour cream and I threw in baby spinach, herbes de provence and some toasted pine nuts and it was DELICIOUS! Thank you Heidi!


this looks like a smiliar recipe my mom had with chicken and a little bit of cooking sherry (ah! comfort food!) as an adult, however, i can’t eat dairy, and was wondering if anyone had suggestions for substitutions? (i saw the note about pureed extra-firm tofu – great idea!)


I never liked mushrooms at all growing up. I would painstakingly pick them out of every dish my mum cooked them into and put them in a little heap on the side of my plate.
About a year ago I decided that I should like mushrooms and began to order them everywhere.
Now I cannot get enough of them. Seriously. If a friend is chopping them for a dish, half are gone before she can put them in the pan.
Thanks for this recipe, I am off home to cook it for lunch!


I made this last night. The description reminded me of my childhood and after skiing gorging of Tuna lula as we called it. Or post winter lacrosse tournament Baked stuffed peppers. It was great! I used only egg whites, and all fat free add ins, but the brown rice and mushrooms were perfect and luxurious! It felt very unhealthy to eat, so good, but I’m thinking it is still ok for me?….Good recipe i will feed to my children some day!


This was fantastic. I added frozen peas just before putting it into the oven for a bit of green. Very successful and most delicious.


I made this as a side item for our dinner tonight and now I realize I should have just made it as a main dish as this is all we ended up eating because it was so good! I substituted pureed extra firm tofu for the cottage cheese. I do this for all recipes that call for cottage cheese or ricotta and nobody ever notices the difference.


Thank you! This was delicious! I love casseroles in the winter and my boys both loved this one. I think the tarragon was perfect. One of my favorite herbs, and it went so well with the mushrooms. I appreciate having new healthy recipes to try, and low fat cottage cheese and sour cream still tasted very rich and yummy. I’ll be making this often. Thank you again for such a great blog.


WOW! Loved this! I substituted the eggs and sour ream with Feta cheese and added spinach. We will be adding this to our winter weekly routine! With low fat cottage cheese, it’s a healthy winner!


Looks incredible -I’m guessing my vegetarian mushroom-loving 9 year old son will be in heaven when I make this tomorrow night!


s my familiy are all mushroom lovers, I just had to try this dish right away. My whole family loved it. Since I only had toffuti sour cream in the house, I substituted half the required quantity with sour cream, and half with low fat yogurtl it made no difference. I also added low fat mozzerella cheese to the top along with the parmesan.
Thank you so much Hedi for making my life easier and cooking more fun. I can’t wait to see what new recipes you will send us in the email.
I also tried the sweet potatoe pie, with coconut mild and flakes. Another great hit with the kids.


OMG this was fantastic! I used cremini mushrooms and subbed non-fat Greek yogurt for the sour cream. I added tons of chopped spinach to the mix right before I put it in the oven, and topped it with lots of chopped sage and thyme. My husband and mom both loved it, and for the meat-eaters out there, my husband commented that it would also be great with little pieces of spiral-cut ham thrown into the mix. Thanks Heidi!!!


That sounds like an awesome main course. Do you use button mushrooms, or what kind? (Are brown a kind?)


Just had to comment again. I loved this when I made it two nights ago (my husband and I have already devoured the whole thing, embarassingly). I used quinoa, which was fabulous, and used a low-fat Greek yogurt in place of BOTH the sour cream and cottage cheese (it’s what I had on hand, but also saved some calories, I’m sure). This is putting me into a casserole mood!


This sounds like a great healthy alternative, yet still in the comfort food category.


Tried this recipe last night. Came out great. Thanks.


Thank you for providing cost-effective healthful meals, Heidi.
I love how I can come to your site and find gourmet recipes that are realistic for my family that I feel just great about.
This was so delicious. Thank you for the quip on adding leafy greens.


OOoooo… I can’t wait to make this! I totally cracked up when I started reading this post because I too was loyal to the cream of mushroom soup/rice when I was a kid. I called it “Candied Rice.” Who knows why I called it that… because it tasted so good as to be like candy for me? Lol!? This sounds like a great way to have the old thrill back at hand without having to crack open a nasty old can of Campbells.


I was looking through the comments for a vegan idea. The pesto thing sounds great Heidi. Will give it a shot and let you know – a few roasted cashews always help up the taste too:) I think I will use ‘Kasuri Methi’ (dry fenugreek leaves) for the flavor instead of tarragon!


Love the sound of this, and cant wait to try it!
It’s been getting chilly around here lately and this sounds like just the thing to warm me up! Thank you for sharing it!


Wow, this looks so tasty. I’m going to try this one tonight. Maybe I’ll try adding some peppered salami in the mix for a bit of spice.

Betty Pie

I made this, with a few tweaks, for supper last night and it was hearty and satisfying. I had some left over brown rice and combined that with some sauteed shimeji mushrooms, green garlic, diced spanish onion, thyme and rosemary. I didn’t have sour cream so I blitzed some silken tofu, lite cottage cheese and egg beaters together and tossed it with the rice/mushroom mix. Poured into a baking dish, grated some parmesan over the top and after 30 minutes, had a wonderful meal.
I’m such a sucker for baked dishes and ones made with whole grains like this make me really happy! Thanks.


This looks soooo good! I’m going to try it with farro

Alison Ashton

Heidi-I love everything about this dish. Looks delicious. Ok if egg substitute is used instead of the real thing?


Made this last night, was a HUGE HIT! Even my meat/cream/butter/fat loving boyfriend was swooning. Definitely will be on regular rotation in my house. Thanks!


Natalie – would you be willing to share your rice milk bechemel recipe??


This was divine! Tastes like a BETTER version of my mom’s old broccoli/mushroom casserole… that was full of velveeta. I think I’m going to try adding the chopped broccoli next time! Thanks, as always!

Abby McKee

Thank you so much for the nice recipes you give us it is really all very interesting I am going to try the mushroom casserole it looks good. Keep it up. Thank you again.

Doris Massa

Thanks for the clarification. It’s on the menu this week!

Mr. T

I’m not a vegan, but I was on a dairy free diet for a while. You can substitute a white sauce made with your choice of milk and butter substitutes (white wine and olive oil?) for the sour cream. I don’t know what you can do about the cheese though. The texture will be very different without it. I think Heidi’s on the right track – moving away from the dairy binders to something a little jazzier. More like a warm rice salad.


I can’t wait to make this! I love mushrooms. My husband always feels that he needs meat with his dinner, but I think this might satisfy him. Keep these delicious recipes coming Heidi!


It’s in the oven right now!
I wasn’t sure about the cottage cheese, but when I mixed it in, it smelled just right (my mom also made rice or egg noodle + condensed mushroom soup comfort food).
I threw in some chestnuts and kale because they were around, but perhaps simpler is better here – I’ll know in a few minutes when it’s done.
thanks, Heidi!


Saw this today and had to make it for dinner. I added some dijon mustard to the mix. Yummy! Husband loved it (he’s been asking me to make a casserole hehe). As always, wonderful work Heidi.


I love the meaty texture of a mushroom in a casserole like this one.

Culinary Cory

Man, I hardly ever eat mushrooms because I’m the only one in my household who likes them, and every week I pass them longingly at the farmer’s market. Well, no more. I’m going to make this, and my husband and kids can have cold cereal for dinner for all I care. Looks wonderful.


I would love to know your mothers other four dishes!!

Annie Slocum

Oh my word. I love love love love love love mushrooms and feel fortunate to live near the Mushroom Capital of the World (or so they say). I haven’t converted the rest of my family yet, but more for me, right? This might work, though…thanks for another perfect recipe!


Made this for dinner tonight: delightful!
I made it “straight”, but I definitely want to try variations on the theme next.
I’m also pointing every friend I have to this recipe — it’s that good!


Of course i bought waaay too many mushrooms this thanksgiving and was wondering last night what to do with all of them. deciding on another pasta sauce i came upon this recipe this afternoon. and i have everything in the fridge already! yay! this looks really tasty and it has everything my 4 kids love. thanks so much you’re a life saver!


I couldn’t agree more about the scent of mushrooms bringing back fond kitchen memories. And what a wonderful break from cream of mushroom soup in the mix! On my way to the store right now…


This looks divine!!!


So, unlike many of the other fans posting here…I hate mushrooms. I’ve often wondered what would be a good ‘meaty’ substitute for mushrooms, for recipes like this that look SO yummy. Any other hearty veg suggestions?


I’m not usually a mushroom person, but this recipe sounds intriguing. 101 Cookbooks has already given me the gift of so many other “new” favorites (quinoa chief among them), that I’ll give this a shot too.


GREAT casserole!!


Yummm. I haven’t had a casserole in ages, but I hear they’re back in style. And mushrooms class it way up. This looks SO SO good!!


Mine is baking as we speak, and smells so good. I snuck a spoonful when I removed the tinfoil, and let’s just say there was a whole lot of promise in that bite. Thank you!


For those of you who are interested in a non-dairy or vegan options – I’ve been giving this a bit of thought today. Instead opting for soy-based non-dairy products (which I tend to avoid), I think I might take this in a totally different direction. What about tossing the brown rice with some crushed tomatoes and garlic, or a tomato/saffron sauce? Then turning the rice into the baking dish and topping it with olive oil toasted breadcrumbs, some chopped olives? A drizzle of pesto before serving…might be tasty.
I’ll let you know if I think of any other ideas. -h


This recipe reminds me of my own childhood, as one of ten children, where a meal would at times be rice with chile beef soup and cheese, with veggies on the side. The mushroom part of this recipe with creamy cottage cheese, and sour cream sounds much better than the can of mushroom soup I was cooking with in the 70’s. The MSG in it doesn’t suit me anymore. Thanks again for a great recipe, the creative writing and photo.


How deliciously simple! I think my dad made the same casserole when I was a kid. Your version sounds like a wonderful metamorphasis.


My mom made a mushroom casserole as well. It was made with brown rice,cream of mushroom soup, steamed broccoli and cheddar cheese.


I would be interested in any “bread” recipes you recommend for gluten intolerant folks like me! The leeks, dill and green beans were wonderful!!!


I wonder why I don’t make more casseroles as this looks satisfying and elegantly simple. I think I’ll have to try it with quinoa, though. It’s my favorite go-to grain right now since I’m a little brown-riced-out these days. Thanks for the recipe!


This looks absolutely perfect for the weather that’s approaching…
Thank You!!


Heidi, I have been a long-time reader of your blog…so much so that when I saw Super Natural Cooking at my local bookstore, I felt star-struck and in the company of an old friend…simultaneously! This is yet another great looking recipe that I can’t wait to try. The care and joy you invest in your cooking and writing is wonderful and very inspiring!


Wow, does that look good. I am thinking it would be great with the mushroom -thyme soup base I made up for Thanksgiving, and I love your suggestion of greens in it. Greta dish for this time of year.
Also–I tried making some risotto with barley the other day, a la Super Natural Cooking…it was fantastic! Thanks!

Laurel from Simple Spoonful

I made this tonight and it was awesome!!! I added a bunch of chopped spinach that I had in the fridge. My boyfriend had thirds, which doesn’t happen a lot! thanks, Heidi!


Mushrooms are one of my favorites, and this recipe looks so comforting. For a vegan twist, maybe substitute the eggs, cheese and cream for some cooked oatmeal, and a little rice milk. Top with a margarine breadcrumb sprinkle and bake until crispy…


Well…jump back!! This is the very recipe that your Mom and Dad served at their rehearsal dinner before their wedding 42 years ago in your grandmothers back yard. How do I remember you ask?….because I helped make the casseroles. (a little chicken as an addition). The dish was a hit. I can hardly wait to try your “health-up” version.
HS: I had no idea! What a great story. I love that they had their rehearsal dinner in Grandma’s backyard 🙂 xoxo -h

Auntie Shay

This reminds me of one of the best paella’s I’ve ever had at a restaurant called Calle Ocho in NYC. It’s listed on the menu as simply mushroom paella and it is absolutely delicious yet so simple. This looks like a wonderful recreation!


Even though I love mushrooms, I don’t use them enough in my cooking and this looks like a great recipe to try to start.
Thanks for sharing.


This looks like an awesome simple comfort food dish. I love mushrooms and can’t wait to try this out! Thanks for sharing it!


Well, I made this last night, or a vegan version, and it was perfect!
For anyone interested in vegan subbing, I used Toffutti better than cream cheese, and a bechamel made from walnut oil and oat milk. The bechamel helps it hold together so you can omit the eggs completely. It’s probably a different ‘beast’ to Heidi’ version, but it’s still yummy 🙂


I made this today with zucchini and sage and ate it with some fresh tomatoes. It is delicious!


Oh, that sounds divine. I have a thing for mushrooms anyway, but mushrooms in a casserole? Comfort food at its best.

Sarah Beam

I think that I might have to make this tonight!!!!!!!!!!! Blonde Appetit hearts mushrooms of all shapes and size. Love the healthy take on a 70s staple.


My mom made this growing up, adding tuna. It was my all time favorite…she still makes it for me for my birthday. Mmmmm…I can’t wait to make it with fresh mushrooms!


hurrah! i was just wondering what to do with the mushrooms i bought the other day and have not managed to use! that, combined with the first snow means it’s casserole time, thank you! i really enjoy your site.


Just last night, we were clearing out the cupboards when I spied a clear baking dish – reminded me of mom’s chicken and rice casserole with cream of mushroom soup (blech) – I would just keep eating the rice and pretty soon, there were just mounds of chicken left with little rice hairs sticking – ha! What awesome timing – making it tonight. Thanks!


Julie Russo (Great Good Food/Silver Palette) has a recipe for low-fat blend that is half cottage cheese and half yogurt (blended but not in a food processor), equal parts, low- or fat-free. She uses it in place of sour cream, and I’m thinking perhaps it would work here? And somehow Mexican cheese blend sounds better than Parmesan to me for this…


This sounds wonderful, but I second those on the vegan/dairy-free end. Does anyone have ideas? I’m not good at converting the recipes myself yet.


My family and I love mushrooms, so I’m really looking forward to making this dish. I got them all to eat brown rice some months ago, and this is a fine recipe for reinforcing their good behavior. Thanks for another wonderful addition to my recipe folder.


bravo, heidi! these cold days call for a comfort-oriented dish like this! i used a host of wild mushrooms in my stuffing over the holiday, so i have a quart of strained mushroom liquid with which to infuse the rice while cooking. just in time, like always. xo


how weird, last night we made the Mushroom & Walnut Kugel from Joy of Cooking, which is similar — substitute egg noodles for the rice, add walnuts, and it’s almost the same recipe! This one sounds much, much better though. I think our kugel needed tarragon or something, maybe thyme.


I am loving this! I love anything with mushrooms and this casserole will make a perfect meal as the weather is getting cooler (well cool by Cairo standards) 🙂 Thanks for sharing this recipe, Heidi!


Although I’m still shaking off my Thanksgiving food coma, this looks really, really tasty.

Fit Bottomed Girls

Just reading the recipe makes me feel warm and cozy. My mom did the rice with mushroom soup routine too and it was a favorite comfort food when I was small (though now I shudder.) I will give your grown-up, well cooked version a try!


This looks yummy. I’m making it for sure! I’m getting into different grains, loving them these days. and mushrooms – my favourite.
You could even use a mushroom medley in it – all sorts of different funky mushrooms would be excellent.

Hannah b

Fabulous – anything that goes so beautifully golden at the edges has to be worth trying!
I’m always on the look out for healthy recipes that can make creative use of leftovers – I bet you could cook extra rice the day before and this would be in the oven in no time.
I’ve been using cottage cheese in french toast recently and am impressed by how well it works. Not the slightest hint of wateriness.


Warm comfort food involving mushrooms? I fully approve, and can’t wait to try this.
How do you think mascarpone would work instead of cottage cheese? That’s what I’ve got in the fridge right now, and I’d like to put it to good use.

Jessica D

I was given the gift of a head cold on Thanksgiving. (Babies are fabulous incubators.) This mushroom casserole is exactly what I need to help me feel better. Thank you for sharing your comfort foods with us. Ciao Bella!


Looks good. A couple of questions: At what temp is the over? When you cover with foil for the first 30 min is that in the oven or out? Thanks.
HS: Hi Terry. It’s at 350F and I tweaked the instructions so they are more clear re: the foil.

Mr. T

Thanks Heidi – I’m having one of those days where I could really use some comfort food – and even though I’m a vegan, I’ll try a variant of this casserole tonight, maybe with a rice milk bechamel and some thyme … Cheers!


As always this looks simple, elegant, and delicious, not to mention comforting! Certainly a great recipe for the end of the New England mushroom hunting season and the onset of chilly nights.
P.S. My entire Thanksgiving dinner consisted of recipes from your site, so thank you! Keep up the great posts! 🙂


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