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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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. 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:
1. Preheat oven to 350 degrees.
2. In 5 quart dutch oven melt butter and add mushrooms.
3. Saute' mushrooms for about 10 minutes over medium heat.
4. Add chicken broth, cream of mushroom soup and french onion soup.
5. Add black pepper and red pepper to taste.
6. Heat just until it starts to simmer.
7. Add rice, stirring well to mix.
8. Place in oven and bake covered for 1 hour.
9. After one hour remove and stir well to evenly distribute ingredients.
10. Return to oven and bake another 15 minutes.
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