Mom’s Mushroom Rice Pilaf Casserole Recipe

My mom’s mushroom rice pilaf casserole recipe is a favorite vintage recipe. The buttery rice cooks in the oven for an easy side dish.

If you like this recipe, check out my Rice and Sausage Casserole next!

I have been eating my mom’s recipe for mushroom rice pilaf baked in a casserole dish since childhood. Which was way back in the 1970’s. This recipe is directly from my Mom’s hand-written recipe card. She made it every year for Christmas dinner. Serving it with ham, green beans and my grandma’s dinner roll recipe. Even non mushroom lovers enjoy this recipe!

I have researched a lot of mushroom rice pilaf recipes. And none of them look like my Mom’s. I doubt she created it herself, but I never asked her where she might have gotten the original recipe. What’s the secret to making this savory mushroom rice pilaf? It’s beef consommé. The buttery umami flavor of this rice is so comforting and delicious. I hope you try it and let me know what you think!

What is Rice Pilaf?

Pilaf is the American spelling for the British word Pilau. This dish can be traced to both Asian and Middle Eastern cuisines. Rice Pilaf is fluffy rice, cooked in a stock or broth (in this case, beef consommé, which is clarified beef stock) with the addition of meat, sometimes spices and/or vegetables. Based on this definition, there is a lot of room for interpretation.

Ingredients for mushroom rice pilaf recipe

• Margarine – if you don’t keep margarine on-hand or it’s just not your preference, you can use butter instead.
• Onion and Green Pepper – The veggies are chopped and microwaved with the margarine or butter before mixing it with the rice. The original recipe doesn’t call for it, but feel free to add a clove or two of minced garlic.
• Mushrooms – I use the 4-ounce cans of mushrooms stems and pieces. I’ve tried using fresh sliced mushrooms in the past, and they just aren’t as good in this dish.
• Long Grain Rice – I have tried substituting brown rice, but I wasn’t a fan. I really think long grain white rice like jasmine or basmati  has the best flavor and tender texture for this recipe.
• Beef Consommé – Two 10-ounce cans. You could substitute with an equal amount of beef broth (20 ounces) or chicken broth but the finished dish won’t be the same. The beef consommé is very salty. So it’s not necessary to add extra salt.

Instructions

1. Preheat the oven to 350 degrees F.
2. Finely chop both the onion and green pepper.
3. Add one stick of margarine and the chopped onion and green pepper to a large, Pyrex measuring cup (or similar microwave-safe dish).
4. Microwave in one minute increments, stirring after each minute, until the margarine (or butter) is completely melted.
5. Drain two cans of mushrooms and add them to a large, clean bowl.
6. Add the rice, onion and green pepper mixture, and two cans of beef consommé.
7. Stir the mixture until well combined.
8. Carefully pour the rice mixture into a 9×13 casserole dish.
9. Bake the rice on the center rack of the oven at 350 degrees F, uncovered, for one hour.
10. Feel free to garnish the top with a sprinkle of fresh chopped parsley before serving.

Serving suggestions

Here’s some more of my recipes to turn this mushroom rice pilaf into a complete weeknight meal. It’s not just for the holidays!

• Air Fryer Pork Chops
• Easy Glazed Carrots
• Apple Dapple Cake

Storage directions

Store any leftovers in an airtight container after it has come to room temperature. It will stay fresh in the fridge for up to three days.

Kitchen tools

• My favorite knife for chopping vegetables
• 4-cup Pyrex measuring cup
• Casserole dish similar to what I use for this recipe

Print Pin

5 from 5 votes

Mom's Mushroom Rice Pilaf Casserole Recipe

My mom's mushroom rice pilaf casserole recipe is a favorite vintage recipe. The buttery rice cooks in the oven for an easy side dish.

Course Side Dish

Cuisine American

Keyword mushroom rice pilaf, rice pilaf recipe, the best rice pilaf

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 201kcal

Author Jill McOwen

Equipment

• 1 9x13 Casserole Dish

Ingredients

• 1 stick margarine or substitute with butter
• 1 small sweet onion finely chopped
• 1 small green pepper finely chopped
• 1 cup long grain white rice like jasmine or basmati
• 2 4-oz cans mushrooms stems and pieces drained
• 2 10.5-oz cans beef consommé

Start Cooking

Instructions

•  Preheat the oven to 350 degrees F.
• Finely chop both the onion and green pepper.
• Add one stick of margarine and the chopped onion and green pepper to a large, Pyrex measuring cup (or similar microwave safe dish).
• Microwave the margarine, onion and green pepper in one minute increments, stirring after each minute, until the margarine (or butter) is completely melted.
• Drain two cans of mushrooms and add them to a large, clean bowl. 
• Add the rice, onion and green pepper mixture, and two cans of beef consommé.
• Stir the mixture until well combined.
• Carefully pour the rice mixture into a 9x13 casserole dish.
• Bake the rice on the center rack of the oven at 350 degrees F, uncovered, for one hour.

Nutrition

Calories: 201kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 140mg | Potassium: 98mg | Fiber: 1g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 0.3mg

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More mushroom recipes

• Air Fryer Stuffed Mushrooms
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• One Pan Chicken Mushroom Risotto