|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
4 servings |
Prep. Time: |
:15 |
Total Time: |
1:00 |
Ingredients: |
|
|
1 cup long grain rice
1 can (10 oz.) chicken broth soup
1/4 cup butter or margarine
1/2 cup mushrooms, chopped
1/2 cup onions, diced
1/2 cup celery, diced
1 can (10 oz.) can beef broth soup
|
Directions:
|
Melt butter in skillet and cook onions and celery until translucent. Into buttered casserole dish put alternate layers of rice, onion/celery mixture, and mushrooms. Pour the two cans of broth over the mix and place covered in oven at 350&3176;F for 45 minutes or until liquid is absorbed. If rice seems dry, add a little water.
|
Comments from dorel
:
|
I took the salt out of my revised ingredients, as the soups are salty enough, get low sodium soups if availabe. Baked in about 45 minutes. The original called for 1/4 pound butter, I changed that to 1/4 cup and that was plenty. Very good recipe, nice flavor.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
