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.

Ingredients
  • 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
Instructions
  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.

Serves
6
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 
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Comments

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!

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.

Karen

    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!

    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.

Veganuary

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!

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!

Jeff

    Thrilled to hear it Jeff!

    Heidi Swanson

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