Brown Rice Casserole

The name of this casserole is somewhat misleading, as the recipe contains no brown rice. The recipe ingredient is actually white rice, but I suppose the name happened because the rice looks brown when cooked. Regardless of the name, this is a very delicious side dish. I’ve been making this family favorite for a number of years. I don’t know where the recipe originated, perhaps with the soup mix company. The recipe was given to me by my niece Kristy.

If you make this once, I am quite certain your family will ask for it again.

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Brown Rice Casserole

1 (10.5 ounce) can beef broth
1 (10.5 ounce) can beef consommé
1 cup uncooked white rice
1 envelope onion soup mix
1 (4 ounce) can sliced mushrooms, drained
1/3 cup butter, cut in pieces

Preheat oven to 350 degrees F. Prepare a baking dish with a light coating of cooking spray. In the baking dish, combine beef broth and consommé. Add rice, soup mix, and mushrooms. Mix by stirring gently. Top with butter. Bake in preheated oven for 40 minutes, or until liquid has been absorbed.