Rice Casserole

Rice Casserole

43 Reviews 1 Pic
Sarah Peipert
Recipe by  Sarah Peipert

“A yummy rice casserole that does not require an oven. My husbands favorite!”

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Adjust Servings

Original recipe yields 10 servings



  1. In a 9x11 inch microwave safe dish, mix together the rice, French onion soup, mushroom soup and butter.
  2. Cook in microwave oven on high power for 10 minutes or until boiling. Decrease power to medium, stir and cook for 20 minutes. Serve when all liquid is absorbed.

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Reviews (43)

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Too easy! So simple and very good. I did not have a can of onion soup so I substituted a can of beef broth and minced 1/4 of an onion. I also seasoned with a sprinkle of garlic powder, seasoned salt, and black pepper. After making the dish, I then thought instead of adding the dry seasonings, one could dash the recipe with a little worcestershire. Whatever way you choose to make this recipe, keep in mind that it's very good on it's own so it does not need more than a sprinkle of seasonings. We will definitely make this again!!



Great recipe! Like others suggested, I pre-cooked the rice before combining it with the liquids and used oven instead of microwave. Half an hour on 375 degrees without a cover and I had delicious rice with almost no work from me! Thanks for sharing, I will definitely make this again.



Wow! My hubby, myself and my 3 year old LOVED this! I used just a 10 oz can of french onion soup and two cans of the cream of mushroom. Only 2 ozs butter and cooked it the 10 mins, stirred, cooked another 15 and it was WONDERFUL! Thanks!

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Amount Per Serving (10 total)

  • Calories
  • 229 cal
  • 11%
  • Fat
  • 13.6 g
  • 21%
  • Carbs
  • 23.4 g
  • 8%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 827 mg
  • 33%

Based on a 2,000 calorie diet



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Broccoli Rice Casserole by Minute(R) Rice


next recipe:

Chicken and Rice Casserole I