“The original recipe is from Paula Deen's cookbook The Lady and Sons Too! I have tweeked it a bit. This makes a great side dish and everyone in the family will like it.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat butter in skillet. Finely chop onion and mushrooms. Saute both 3-5 minutes.
  2. Stir in rice and saute for 3 minutes longer, stirring constantly.
  3. Stir in the soup and consumme. I have also used chicken broth depending on what I am serving.
  4. Pour the mixture into a greased casserole, cover, and bake at 350 degrees for 45 to 60 minutes. Check the rice after 30 minutes; if it is drying out add a little boiling water.

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