Ingredients:
5 tablespoons butter
7 ounces mushroom stems, and peices
1 cup chopped onions
1 cup long grain rice
10 3/4 ounces cream of mushroom soup
10 3/4 ounces beef consomme
Directions:
Heat butter in skillet. Finely chop onion and mushrooms. Saute both 3-5 minutes.
Stir in rice and saute for 3 minutes longer, stirring constantly.
Stir in the soup and consumme. I have also used chicken broth depending on what I am serving.
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.
Servings: 4-6
Time preparation: 10 min.
Time total: 55 min.