Creamy Artichoke and Mushroom Rice Casserole will delight your family with a savory rice packed full of flavor with a crispy parmesan crust. Artichokes and mushrooms pair wonderfully with any chicken or beef dish for the perfect companion casserole. Easy preparation makes this rice casserole an easy weeknight meal option!
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Side dishes can become so boring…plain old mashed potatoes, rice pilaf, pasta. But adding a new casserole to your recipe repertoire can be time consuming to find something easy, yet super tasty! I love, love this rice casserole. So creamy, full of mushrooms and artichokes. Yet, incredibly easy to prepare. Top with some chicken or beef and you have a delicious, wholesome meal.
Easy Prep!
I love the simplicity of the recipe, most ingredients already stocked in your pantry. Yet the flavor is amazing. Prep by first slicing your mushrooms, dicing the onions, and chopping your artichokes into more manageable bites. I love for the ingredients to be a perfect size that there is good texture and flavor, but all in mouth sized bites. You can swap out the fresh mushrooms for canned, but I really prefer the flavor of the fresh better.
Saute your onions and mushrooms until that fragrance fills your kitchen, add in the garlic and artichokes. I continue to saute until the garlic and artichokes soften and some of the liquid begins to evaporate. Add in your mushroom soup and grated parmesan.
I wait to add my sour cream or yogurt last, so it does not overcook. I like the fresh creaminess to really come through!
A rice cooker makes light work of this recipe. No more rice stuck to the bottom of a pan, requiring elbow grease to scrub off. Cook up as much or little rice as you need with a rice cooker, perfectly fluffy every time.
Healthier Alternative
I swap out the sour cream in this recipe with non-fat, plain greek yogurt. This cuts the fat and calories down, so enjoy a second helping! You will not even know the difference once the casserole is baked.
Crispy, Cheesy!
The crispy, tangy parmesan crust is the true star in this Artichoke & Mushroom Rice Casserole. Use the shredded parmesan cheese for the best results. My grocer sells freshly shredded parmesan in the speciality cheese section of the deli. Once the casserole is finished baking, I turn on the broiler for a minute or two just to really crisp the cheese. It is amazing!
Creamy Artichoke & Mushroom Rice Casserole
Ingredients
- 3 TBSP Butter
- 1 14oz. Can of Quartered Artichokes
- 1 Small White Onion Diced
- 1½ Cup Mushrooms Halved & Sliced
- 1 TSP Minced Garlic
- 1 Can Cream of Mushroom Soup
- ½ Cup Grated Parmesan Cheese
- ½ Cup Sour Cream Alternative: Nonfat, Plain Greek Yogurt
- 3 Cups Cooked White Rice
- ½ Cup Shredded Parmesan Cheese
- Salt and Pepper to taste
Instructions
- Preheat oven to 350°F.
- Prepare ingredients. Dice onion and halve and slice mushrooms. Drain artichoke and cut quarters in half.
- In a large skillet, melt butter and saute mushrooms and onions until soft and fragrant. Season with salt and pepper.
- Add artichokes and garlic. Cook until fragrant.
- Add in cream of mushroom soup and grated parmesan cheese. Stir in and heat through.
- Add sour cream or greek yogurt and stir in until well combined.
- Add cooked rice and thoroughly mix through.
- Evenly spread rice mixture into a 9×13 baking pan. Top with shredded parmesan.
- Bake at 350°F for 20-25 minutes until edges are browned. Broil for one minute for a crispier surface.
- Enjoy!
Live fully. Eat well.
Check out these other great recipes!
- Brown Sugar Ricotta Cheesecake
- Spiced Snowflake Sugar Cookies
- Irish Cream Cheesecake with Chocolate Ganache
- Nutella Swirl Banana Bread
- Key Lime Cheesecake With Marshmallow Cream Topping
Seared Scallops with Pistachio Pesto
Baked Lemon Garlic Scallops
This was delicious! It made a great side with chicken. My husband and I both went back for seconds.
Thank you Llana! So glad you enjoyed!