Monday, March 24, 2008

Rice Casserole

I got this recipe from a friend while Scott was attending graduate school at Northwestern.

1⅓ cup raw white rice
1 can beef bullion
1 can cream of mushroom soup
1 can mushroom stems and pieces
4 tablespoons butter or margarine
1 onion, chopped

Melt butter and add onion – sauté. Add other ingredients and mix. Butter a casserole dish and pour mixture into it. Cover and bake 45 minutes at 375°. Stir gently, then cover and bake another 15 minutes until moisture is absorbed.

No comments: