Lightened Creamy Mushroom Rice Casserole

Creamy, comforting, and surprisingly light, this Lightened Creamy Mushroom Rice Casserole is the ultimate crowd-pleaser for any weeknight dinner. Packed with tender baby bella mushrooms, fluffy rice cooked in savory broth, and a velvety sauce made with Greek yogurt and low-fat milk, this casserole offers indulgent flavor without the heaviness. Topped with melted cheddar cheese and crispy panko breadcrumbs, every bite is a delightful balance of textures. Ready in just an hour, this easy-to-make dish is perfect for feeding a family or meal prepping for the week. Garnished with fresh parsley for a pop of color, this casserole makes a wholesome yet decadent addition to your table. Comfort food has never been so satisfying!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup long-grain white rice
• 2 cups low-sodium vegetable or chicken broth
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 12 ounces, sliced baby bella mushrooms
• 2 tablespoons all-purpose flour
• 1.5 cups low-fat milk
• 0.5 cup Greek yogurt
• 0.5 cup shredded Parmesan cheese
• 0.5 cup shredded reduced-fat cheddar cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 0.25 cup panko breadcrumbs
• 1 tablespoon, melted butter

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.

Step 2

Cook the rice according to the package instructions, using the broth instead of water to add flavor. Set the cooked rice aside.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 4

Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes until the mushrooms are tender and any released liquid has evaporated.

Step 5

Sprinkle the flour over the mushroom mixture and stir well, cooking for 1-2 minutes to remove the raw flour taste.

Step 6

Slowly whisk in the milk, stirring constantly to create a smooth sauce. Bring to a gentle simmer and allow the sauce to thicken, about 3-5 minutes.

Step 7

Remove the skillet from heat and stir in the Greek yogurt, Parmesan cheese, salt, and pepper until well combined.

Step 8

Gently fold the cooked rice into the mushroom sauce, ensuring everything is evenly coated. Taste and adjust seasoning if needed.

Step 9

Transfer the rice mixture to the greased casserole dish, spreading it out into an even layer.

Step 10

Sprinkle the shredded cheddar cheese evenly over the top.

Step 11

In a small bowl, mix together the panko breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the cheese layer.

Step 12

Bake the casserole in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling.

Step 13

Remove from the oven and let cool slightly before garnishing with fresh parsley. Serve warm and enjoy!

Nutrition Facts

Serving size	(1810.6g)

Amount per serving	% Daily Value*
Calories	1471.2

Total Fat 75.2g	0%
Saturated Fat 31.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 135.7mg	0%
Sodium 4098.1mg	0%
Total Carbohydrate 128.9g	0%
Dietary Fiber 8.1g	0%
Total Sugars 32.7g
Protein 71.8g	0%

Vitamin D 189.3IU	0%
Calcium 1525.4mg	0%
Iron 7.6mg	0%
Potassium 2258.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 19.4%

Carbs: 34.8%