Stick of butter rice is a savory, decadent, dump-and-bake side dish that’s ready for the oven in just 5 minutes! The baked rice casserole boasts plenty of rich flavor, thanks to French onion soup, beef broth, and mushrooms.
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If you’re looking for even more side dish recipes with rice, be sure to try this Charleston red rice, this easy Spanish rice, and a pan of rice pilaf, too!
A Baked Rice Casserole that Everyone Will Love
This is one of those magical side dish recipes that somehow checks all of the boxes: it’s easy to prepare, it pairs well with almost any entree, and it makes everyone at the table happy (even those kiddos who claim that they don’t like rice)! Stick of butter rice tastes decadent and elegant enough to serve when you’re entertaining guests or hosting a holiday meal, but it’s also simple enough for a weeknight dinner. File this one away, friends — I just know that you’re going to love it!
Ingredient Notes and Tips for Success
- This recipe is specifically designed for and tested with long-grain white rice. I don’t recommend substituting with other varieties of rice (such as instant rice or brown rice) because the amount of liquid necessary and the baking instructions will vary.
- The sliced mushrooms add great flavor and texture to the dish. That said, I know that mushrooms are controversial — especially with children. If you’d like to omit them, that’s fine! The rice is still delicious, even without the little fungi!
- We prefer low-sodium beef broth here, since the condensed French onion soup has a good amount of salt in it.
- I always use salted butter, but you can substitute with unsalted butter if you’d like to reduce the overall sodium content in the dish.
How to Make Stick of Butter Rice
You’ll find detailed directions in the recipe card below, but here’s the overview:
- Whisk together the French onion soup, beef broth, and garlic powder in a greased 2-quart casserole dish.
- Stir in the uncooked long grain rice and the drained, sliced mushrooms. Arrange the diced butter on top of the rice mixture.
- Cover the dish tightly with foil and bake for about 1 hour, or until the liquid is absorbed and the rice is tender.
- Garnish with chopped fresh herbs and serve!
What to Serve with Stick of Butter Rice
On Thanksgiving, Christmas, or Easter, pair the baked rice with a special holiday meal like pineapple glazed ham, maple-glazed roasted turkey breast, or grilled beef tenderloin. On a busy weeknight or at potluck dinners, it’s equally delicious alongside dump-and-bake maple Dijon chicken, Dutch oven roast chicken, herb roasted chicken thighs, cornflake chicken, bourbon glazed salmon, Dijon mustard salmon, baked chicken thighs, cast iron chicken breast, baked breaded pork chops, blackened shrimp, and grilled salmon.
Preparation and Storage Tips
- Make Ahead: you can bake this rice dish in advance so that you have an easy side to reheat on busy weeknights.
- How to Store: keep leftovers in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months.
- How to Reheat: thaw in the refrigerator overnight if the rice is frozen. Add a splash of water or beef broth to give the dish a little bit more moisture. Cover the dish and warm it in a 350°F oven until heated through. You can also reheat the leftovers in a covered pan on the stovetop over low heat, or in the microwave. Just be careful that you don’t heat the rice for too long, or it can turn gummy and mushy.
Did you make this recipe?
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Stick of Butter Rice
Ingredients
- 1 (10.5 ounce) can condensed French onion soup (I use Campbell's)
- 1 cup low-sodium beef broth
- ⅛ teaspoon garlic powder
- 1 cup uncooked long-grain white rice
- 1 (4 ounce) can sliced mushrooms, drained
- ½ cup (1 stick) salted butter, diced into small cubes
- Optional garnish: chopped fresh parsley or thyme
Instructions
- Preheat the oven to 350°F. Spray a 1½ or 2-quart baking dish with nonstick cooking spray. In the prepared dish, whisk together the condensed soup, beef broth, and garlic powder.
- Stir in the uncooked rice and the sliced mushrooms. Arrange the diced butter evenly on top.
- Cover the dish with aluminum foil and bake until the rice is tender and the liquid is absorbed, about 1 hour. Fluff the rice with a fork. Garnish with chopped fresh herbs, if desired.
Notes
- This recipe is specifically designed for and tested with long-grain white rice. I don’t recommend substituting with other varieties of rice (such as instant rice or brown rice) because the amount of liquid necessary and the baking instructions will change.
- The sliced mushrooms add great flavor and texture to the dish. That said, I know that mushrooms are controversial — especially with children. If you’d like to omit them, that’s fine! The rice is still delicious, even without the little fungi!
Nutrition
Recipe Variations
- Turn it into an entree by adding protein. Just mix in cooked shredded chicken, shrimp, or sausage.
- Add herbs such as rosemary or thyme for earthy flavor.
- Make it spicy with the addition of crushed red pepper flakes or cayenne pepper.
- Love even more mushrooms in your rice? Add a second can of sliced, drained mushrooms.
- Garnish the finished dish with toasted sliced almonds or pecans for a nutty crunch.
- To serve a larger group, double all of the ingredients and bake the rice in a 9 x 13-inch dish. The rest of the instructions remain the same.
More Easy Side Dish Recipes to Try
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Jiffy Corn Casserole
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Easy Broccoli Casserole
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Can this recipe be made in a Dutch oven or covered pot in the oven instead of foil topped casserole dish?
Hi, Kari! Yes, that should work fine! Just make sure that it’s tightly covered and keep an eye on it. A cast iron Dutch oven conducts heat more efficiently than a glass or ceramic dish, so it might need less time in the oven.