Mushroom Rice Casserole

The original recipe is from Paula Deen's cookbook The Lady and Sons Too! I have tweeked it a bit. This makes a great side dish and everyone in the family will like it.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 5  tablespoons butter
• 7  ounces mushroom stems, and peices
• 1  cup  chopped onion
• 1  cup long grain rice
• 10 3⁄4 ounces  cream of mushroom soup
• 10 3⁄4 ounces  beef consomme

Directions

1. Heat butter in skillet. Finely chop onion and mushrooms. Saute both 3-5 minutes.
2. Stir in rice and saute for 3 minutes longer, stirring constantly.
3. Stir in the soup and consumme. I have also used chicken broth depending on what I am serving.
4. 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.