Rice Casserole Recipe

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A great side dish to serve with a meat entrée.
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  • 1 cup brown rice
  • 1 large onion, chopped
  • 1/4 cup butter
  • 1 cup canned sliced mushrooms, drained
  • 10 1/2 ounces can of beef or chicken broth*
  • 10 3/4 ounces cream of mushroom soup
  • almonds for garnish, optional
Container: Medium sauce pan and 2½ quart baking dish.
15 mins
1 hr
1.25 hrs
  • Preheat oven to 350º F.
  • Cook rice according to package directions; except--cook rice only for a total of 10 minutes.
  • Sauté onion in butter over medium heat while rice is cooking, approximately 10 minutes, or until onions are transparent.
  • Combine all ingredients (except almonds) in a 2½ quart baking dish. Stir well to combine. Cover and bake 1½ hours, removing cover during the last 15 minutes of baking time. Moisture should be fairly well absorbed before removing from oven.
  • Season to taste. Garnish with almonds and serve.

    *Beef broth when serving with a beef entrée; chicken broth when serving with a poultry entrée.
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