- The Washington Times - Tuesday, May 3, 2005

An easy rice casserole is perfect for dinner parties, family dinners, potlucks, cookouts. Bake it in the oven and serve warm or at room temperature, or transfer to a slow cooker to keep warm.

Liz Sharpe of Suwanee, Ga., says she has been asked for the recipe more than a dozen times. “I serve it when I want something extra tasty but so easy for my family,” she says. “I’ve made it ahead for cookouts, too, when I need a side dish.” The dish can also be prepared in a slow cooker by cooking it on low for 5 to 6 hours.

Easy rice casserole

1 cups converted rice, uncooked

1 14-ounce can beef consomme

1 10-ounce can condensed French onion soup

8 ounces sliced fresh mushrooms

cup (1 stick) unsalted butter

1/3 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees. In a 2-quart baking dish, combine rice, consomme, onion soup, mushrooms, butter and cheese. Bake, stirring occasionally (especially after butter melts), until rice is tender and most of the liquid is absorbed, about 1 hour. Makes 8 servings.

Copyright © 2018 The Washington Times, LLC. Click here for reprint permission.

The Washington Times Comment Policy

The Washington Times is switching its third-party commenting system from Disqus to Spot.IM. You will need to either create an account with Spot.im or if you wish to use your Disqus account look under the Conversation for the link "Have a Disqus Account?". Please read our Comment Policy before commenting.

 

Click to Read More

Click to Hide