Time
prep 0:15
total 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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
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.
Author's Comments
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.
Similar Recipes
side dishes