One of my favorite dishes to make for a potluck supper is a rice casserole that my Grandmother Alexander used to make for large get-togethers. I don’t really know the name of it, I just always refer to it as “my rice casserole”. The name (or lack thereof) does not really do it justice, though…
This delicious side dish is a real crowd pleaser. I’m always especially amazed at how much the men-folk enjoy it. This recipe is extraordinarily easy to make and can be doubled, tripled, quadrupled as necessary. The recipe may seem to require a lot of butter but keep this in mind — I’ve actually reduced the amount of butter by half; my grandmother used to use a whole stick! If you make sure to always have the ingredients in your pantry, you can whip up this dish anytime you please.
4 Tbsp unsalted butter, melted
1 cup long grain white rice
1 10.5 oz can condensed French Onion soup
1 10.5 oz can condensed beef consomme (not broth)
1 4 oz can sliced mushrooms, drained
Preheat oven to 350F. Combine all ingredients in a 2 quart casserole dish. Bake for 45 minutes. Enjoy.