Creamy Mushroom & Rice Casserole

As I’ve been going through my mom's old recipes and a few cookbooks that she cooked from often…there seems to be a recurring theme in a lot of them and it’s Campbell’s soup.

The thought of cooking with Campbell's soups transports me back to my childhood kitchen, where my mom made a seemingly endless array of comforting casseroles. From creamy chicken and rice to savory tuna noodle, Campbell's soups were often the go-to ingredient in many recipes. The simplicity of the recipes made them approachable, and they were actually pretty delicious! Using canned soups was definitely a trend that you’ll find in old church cookbooks from the era.

Recently, Campbell’s reached out to me and asked me to do a video with one of their creamy soups and I decided to recreate one of my favorites - a Mushroom and Rice Casserole. With only 5 ingredients (not including salt, pepper and garlic powder), this recipe came together really quickly and when I finally sat down to enjoy the dish, it was definitely a nostalgic moment.

I was born in 1963 and if you grew up in the same era, you may have some of the same memories of Campbell’s soups. The recipe is below and I hope you enjoy!

Yield: 4 - 5
Author: Suzanne Smith
Creamy Mushroom & Rice Casserole

Creamy Mushroom & Rice Casserole

This casserole is so creamy and rich and comes together easily! Serve it with roasted chicken for a delicious and hearty meal!
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

  • 16 ounces mushrooms, sliced
  • Olive oil
  • 1 cup Jasmine rice
  • 1 can Cream of Celery Soup
  • 2 cups chicken or vegetable broth
  • 1 medium onion, sliced
  • 3/4 cup finely grated parmesan cheese
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 350 degrees
  2. Heat a medium saucepan over medium heat and add a drizzle of olive oil. Add mushrooms and sautΓ© until most of the liquid is evaporated.
  3. Add onions, garlic powder, salt and pepper and continue top cook until the onions are soft and there is no liquid left in the pan.
  4. In a 9 x 13 casserole dish, add the rice and vegetable broth and then stir in the cream of celery soup. Finally add the mushroom/onion mixture and top with the grated parmesan.
  5. Bake for 30 to 40 minutes or until rice is cooked and the top is golden brown. Serve and enjoy!
Did you make this recipe?
Tag @crazyblondelife on instagram and hashtag it #crazyblondecooks
Created using The Recipes Generator

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And a few things that you may love for gifting or for yourself!

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Baldy and I are leaving in a few hours for New York and I’m so excited to see the city decorated for Christmas! Follow along on stories to see what we’re up to!

Thanks so much for reading and have a great weekend!

~XOSO Suzanne
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