“This is my adopted recipe.I made this today, Feb 16. I took the salt out of my revised ingredients, as the soups are salty enough, get low sodium soups if availabe. Baked in about 45 minutes. The original called for 1/4 pound butter, I changed that to 1/4 cup and that was plenty. Very good recipe, nice flavor.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in skillet and cook onions and celery until translucent.
  2. Into buttered casserole dish put alternate layers of rice, onion/celery mixture, and mushrooms.
  3. Pour the two cans of broth over the mix and place covered in oven at 350 degrees for 45 minutes or until liquid is absorbed.
  4. If rice seems dry, add a little water.

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