Buttery Baked Mushrooms and Rice

 

Buttery Baked Mushrooms and Rice is a creamy rice dish with lots of butter. It is an easy dish to prepare and one that your family will enjoy. If you use less butter, increase the amount of beef broth to make up for the loss of liquid. If you have butter floating on the top at the end of the baking time, that is all right. It will be absorbed when you fluff the rice with a fork.

Ingredients

1 onion, chopped
1 sweet pepper, chopped
2 cloves garlic, minced
1 can cream of mushroom soup
1 can mushrooms, drained
1/4 tsp. salt
1 c. rice
1 1/4 c. beef broth, or hot water with 1 to 2 bouillon cubes
1/2 to 1 stick butter
1/4 tsp. salt
1 c. rice

Directions 

Preheat oven to 375° to 400°

In a casserole dish that has a lid, combine onion, garlic, mushroom soup, mushrooms, salt, rice, beef broth or hot water with 1 to 2 bouillon cubes dissolved in.

Put pieces of butter over the top and cover the casserole dish with a lid. If you don't have a lid, a piece of aluminum foil will work just as well.

Bake for 30 minutes. Check the rice to see if you need to add more liquid. Remove lid or foil and bake an additional 20 to 30 minutes or until rice is tender.  Check to make sure the rice does not dry out.  Fluff with a fork.