Tuesday, October 16, 2012

Rice Casserole

Little Devil and I love rice.  I'd swear our heritage is Asian.  But it's not.  But we love rice anyway.  Fried rice, white rice, wild rice, steamed rice.  White on rice.  She eats it constantly with soy sauce.  I think it is the main reason she loves Chinese food.  This rice casserole is super easy and super flavorful.  It's very simple to make but packs a lot of comfort-food flavor.  A great accompaniment to any entree too!  And of course Little Devil and I love it.
Rice Casserole
Simple Comfort-Food Flavor
The Rice Casserole Cast
Melt butter.  Stir in rice.
Add soup and consomme...
Combine with remaining ingredients.
Pour into casserole dish.
Bake for 45 minutes.

Rice Casserole

2 tablespoons unsalted butter
1 cup rice (I used uncooked Minute Rice)
1 can beef consomme
1 can cream of mushroom soup
1 medium onion, chopped
1 bell pepper, chopped
1 small can sliced mushrooms, drained

Preheat oven to 350 degrees F.  Melt butter in a bowl.  Stir in rice and other ingredients.  Pour into an 8x8-inch casserole dish.  Bake for 45 minutes.

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