Prep 5 mins
Cook 1 hr 15 mins
Great change from potatoes with beef. I have cooked this recipe for numerous years and my family has always loved it. Easy too.
- 1 1⁄4 cups uncooked rice
- 1 can French onion soup
- 1 can beef consomme soup
- 1 (2 1/2 ounce) jar sliced mushrooms (drained)
- salt and pepper
- Combine rice, soups, mushrooms, and salt and pepper in 1 1/2- 2 qt. casserole dish.
- Dot with butter.
- Cover and bake in preheated 325 deg. oven for one hour.
- Remove cover, stir and continue baking for 15 mins.
This is very good. Excellent side dish. I cooked it in a 1.5 quart casserole dish. Only change I made was used 1 3/4 cups of quick cooking rice. I also added a 1/4 cup water to the mix in addition to the soups to compensate for the extra rice. Mine was ready to uncover after 45 min. and then cooked it uncovered 15 more min. Thanks for a great and easy recipe. Will make again.
I didn't have the French onion soup. Therefore, I subbed an envelope of onion soup mix and 1 cup of water. I also had some leftover pot roast which I cubed and added (with its broth) to the casserole. I can imagine adding about a pound of browned ground beef to this, also. The flavor was very good. We served it with steamed broccoli and fresh fruit. Very easy and hearty meal.