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Mushroom Rice Casserole

Recipe information

  • Yield

    serves 4-6

Ingredients

5 tablespoons butter
1 cup sliced fresh mushrooms
1 cup chopped onion
1 cup raw long-grain rice
One 10 3/4-ounce can cream of mushroom soup
One 10 3/4-ounce can beef consommé

Preparation

  1. Heat the butter in a skillet. Sauté the mushrooms and onions for 3 to 5 minutes, then stir in the rice and sauté for 3 minutes longer, stirring constantly. Stir in the soup and consommé. Pour the mixture into a greased casserole, cover, and bake at 350 degrees for 45 to 60 minutes. Check the rice after 30 minutes; if it is drying out, add a little boiling water.

Paula Deen's Kitchen Classics
TagsCasseroleMushroomVegetableRiceRice & GrainsSideDinnerEasy5 Ingredients or FewerOven BakeCookbooks
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