Rice and mushroom casserole
Rice and mushroom casserole
Ingredients/Components
- stick butter - 1/2 item
- medium onion, chopped - 1 item
- rice, uncooked - 1 c
- can beef broth - 1 item
- can consomme - 1 item
- medium can mushrooms, chopped or sliced - 1 item
How to make rice and mushroom casserole:
Saute rice and onion in butter until transparent. Place rice mixture and mushrooms in a deep-sided 3-quart casserole dish. Bring liquids to a boil and add to casserole. Cover tightly with foil. Cook for 50 minutes to 1 hour in a 350° oven.Note: Instead of beef broth, the juice from the mushrooms can be mixed with water and 2 teaspoons beef bouillon to equal a soup can.
Recipe categories: Side dish, Casseroles, Rice.
Rating:
Related ingredients:
butter, large cool whip, chopped onion, box macaroni, cornbread crumbs, bag cranberries, cranberries, ground, to 10 medium potatoes, medium onions, chopped coarsely, soft bread crumbs or cubes
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