Rice Casserole with Cheese and Almonds

Rice Casserole with Cheese and Almonds

14 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Rebecca Allison
Recipe by  Rebecca Allison

“Easy casserole, very rich with the butter and mushroom soup, but delicious!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saucepan bring 8 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, in a small saucepan over medium heat, melt butter and saute green onions. Stir in soup. Combine soup mixture with cooked rice and stir in mushrooms and almonds; mix well. Spoon half of the mixture into a 1 1/2 quart casserole dish. Sprinkle half of the cheese over the mixture, then repeat the layers.
  3. Bake in preheated oven for 20 minutes, or until cheese is melted.

Share It

Reviews (14)

Rate This Recipe


I have made this recipe for years, but with 4 cups of COOKED rice, that is about 2 cups of uncooked rice. Also, do not drain the canned mushrooms, and and rinse out the soup cans with a little water and add that. It is great! Please try it again.



Ok, so the problem that everybody has is the "dryness" issue, but I think the recipe creator forgot to mention that you have to COVER the casserole before placing it in the oven. Just do that, and you'll have the most moist mushroom rice casserole, well done Rebecca, this is a keeper..!!



Why didn't I read the reviews before I made this recipe? I halved the recipe as I only wanted two servings and maybe some leftovers. As soon as I cooked the rice I realized I was in trouble. I doubled the amount of soup the recipe called for. I wish I'd mixed in some milk to add moisture, as the result was still somewhat dry. The resulting rice mixture completely filled a 2 1/2 quart baking dish. Seems to me that somehow the recipe is off a bit, as I was only making half a recipe and the FULL recipe is supposed to fill a smaller dish. While this was a bit bland, there is hope for this recipe. IF I make it again, I will cook much less rice in chicken broth instead of water. I would also add some salt, pepper, and probably a little garlic.

More Reviews

Similar Recipes

Broccoli, Rice, Cheese, and Chicken Casserole

Broccoli, Rice, Cheese, and Chicken Casserole

Baked Mushroom Rice

Baked Mushroom Rice

Chicken and Rice Casserole I

Chicken and Rice Casserole I

Wild Rice Casserole I

Wild Rice Casserole I

Rice Casserole

Rice Casserole

Wild Rice Casserole II

Wild Rice Casserole II


Amount Per Serving (6 total)

  • Calories
  • 1005 cal
  • 50%
  • Fat
  • 47.2 g
  • 73%
  • Carbs
  • 116.9 g
  • 38%
  • Protein
  • 27.9 g
  • 56%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 1144 mg
  • 46%

Based on a 2,000 calorie diet



previous recipe:

Rice with Almonds and Raisins


next recipe:

Broccoli, Rice, Cheese, and Chicken Casserole