Rice Mushroom Casserole

  • Yield: 6 servings


1/2cup butter or margarine
1medium onion, diced
6 to 8ounces fresh mushrooms, quarterd
2 1/2cups beef or chicken bouillon (or 2 10-ounce cans consomme)
1cup uncooked converted rice
1/4teaspoon salt
-- Garlic
-- Oregano


  1. In butter or margarine, saute onions and mushrooms until tender.
  2. In a medium-size casserole, combine onions, mushrooms, bouillon and rice.  Season with salt, garlic, and oregano to taste.
  3. Bake at 325F, covered, for 1 hour (This is very soupy but will absorb liquid as it bakes).

Recipe reprinted with permission from The Junior League of Rochester’s Applehood and Motherpie (Rochester, New York, 1981).