Ingredients
1½ cups beef broth, or vegetable broth
10¾ oz condensed cream of mushroom soup, (1 can)
1 cup long-grain rice, uncooked
8 oz mushrooms, fresh, sliced
3 oz yellow onions, chopped
¼ cup unsalted butter, melted
½ tsp ground black pepper
¼ tsp parsley, per serving, chopped
Preparation
Heat the oven to 375 degrees F.
In a bowl, mix all the ingredients well before pouring them into your casserole.
Bake for roughly an hour until all liquids have been absorbed and the rice is tender.
Serve your cream of mushroom rice in a bowl or plate and garnish with parsley. Best paired with any roasted item.
