MUSHROOM RICE CASSEROLE

Super yummy and loved by Josh and the kids, this one always gets finished.

Servings: 4-5
Prep Time: 10 min
Cook Time: 60 min
Total Time: 70 min

Ingredients:
5T. Butter
1 cup sliced fresh mushrooms (whatever kind you like) I use a whole small box from the store.
1 cup chopped yellow or white onion
1 cup uncooked long grain rice
1 ea. 10-1/4 oz. can Cream of Mushroom Soup
1 ea. 10-1/4 oz. can Beef Consomme (or I use a can of Onion Soup, super good)

Directions:
Heat butter in a large skillet over medium heat. Saute the mushrooms and onion for approx. 5 minutes, stirring constantly. Stir in the Rice and stir for 3 minutes more. Add the two cans of soup and stir well to blend.

Preheat the oven to 350 degrees (I use my toaster oven). Grease an oven casserole dish and pour in rice/soup mixture. Cover. Bake at 350 for 45 to 60 minutes. Check rice after 30 minutes. If it is drying out, you can add a little HOT water, stir in. Recover and continue to bake.

Remove from oven, uncover, and fluff with a fork - Serve!!!! Enjoy super yummy.