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“A staple for last minute company and covered dish meals”
READY IN:
1hr 2mins
SERVES:
8-10
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

  • 1 cup white rice, I prefer Jasmine
  • 1 (10 ounce) can French onion soup
  • 1 (10 ounce) can beef consomme (beef or chicken broth can be substituted but the consome is best)
  • 14 cup butter (half a stick, I prefer the butter) or 14 cup margarine (half a stick, I prefer the butter)

Directions

  1. Preheat oven to 350.
  2. spray an 8x8 or 11x7 glass casserole dish with non stick product.
  3. Add the rice, followed by the soups. Stir gently to mix.
  4. cut the butter into 4 equal pieces and place in each corner.
  5. Cover tightly with foil and place in middle rack of oven.
  6. Remove foil carefully to avoid steam facial, Check to make sure the rice is done before removing from oven.
  7. Allow to rest 5 minutes before serving.

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