Yield: 4 servings
|1 cup||Rice (raw)|
|1 can||Chicken broth soup|
|¼ pounds||Butter or margarine|
|½ cup||Mushrooms, chopped|
|½ cup||Onions, diced|
|½ cup||Celery, diced|
|1 can||Beef consomme soup|
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. Add salt and a little pepper.
Pour the two cans of broth over the mix and place covered in oven at 350 degrees for 45 minutes or until liquid is absorbed. If rice seems dry, add a little water.