Mushroom Rice Casserole

Name: Mushroom Rice Casserole
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

December 14, 2011

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

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

TagsCasserole Mushroom Vegetable Rice Rice & Grains Side Dinner Easy 5 Ingredients or Fewer Oven Bake Cookbooks

Recipe notes

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