Rice Casserole
"This is one of my favorite dishes from my childhood. My grandmother would make this dish often and as a teenager I loved it. Although it is traditionally served as a side dish for any type of meat I usually eat it all by itself as a meal. I just season it with black pepper and red pepper and find that it doesn't need any additional salt. The soups are salty and I use salted butter so no need to add more. To me this is the epitome of comfort food."
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 (8 ounce) can sliced mushrooms, drained
- 2 (14 ounce) cans chicken broth (14 Ounces each can)
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 1/2 ounce) can French onion soup
- 4 ounces butter (1 Stick)
- 2 cups long grain white rice
- black pepper
- ground cayenne pepper
directions
- Preheat oven to 350 degrees.
- In 5 quart dutch oven melt butter and add mushrooms.
- Saute' mushrooms for about 10 minutes over medium heat.
- Add chicken broth, cream of mushroom soup and french onion soup.
- Add black pepper and red pepper to taste.
- Heat just until it starts to simmer.
- Add rice, stirring well to mix.
- Place in oven and bake covered for 1 hour.
- After one hour remove and stir well to evenly distribute ingredients.
- Return to oven and bake another 15 minutes.
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Reviews
-
Miss Luby, this rice is DEE-LICIOUS! I love the kick it gets from the cayenne. It makes ALOT, which is a good thing because you cannot stop eating it. I couldn't put my finger on right away of what it reminded me of, but now I know. The flavor is very similiar to Uncle Bens long grain and wild rice. This is a VERY soft rice....so people liking a firmer rice may what to experiment cutting back on the broth some, and it absolutely does NOT need any additional salt.
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
