Saturday, April 23, 2011

Mrs. Trepagnier's Rice Casserole

I bet you can't guess who I got this recipe from.  This is my friend Marianna's mother-in-law's recipe.  It is easy to make and the French onion soup makes the rice so flavorful.
  • 1 can of French onion soup
  • 1 can of beef broth
  • 1 stick of butter, cut into small pieces
  • 1 can of sliced water chestnuts, cut into smaller pieces
  • 1 jar of sliced mushrooms with juice
  • 1 ½ C. uncooked rice
  1. Preheat oven to 325 degrees
  2. Mix all ingredients in a large bowl
  3. Spray a glass baking dish that has a lid with cooking spray
  4. Pour ingredients into baking dish
  5. Bake for 45 minutes with lid on
  6. Take lid off and bake for 15 minutes
Tips and Tricks:
  • Sometimes I use about a half of a carton of fresh mushrooms and add an extra can of beef broth.
  • I put the sliced water chestnuts in an egg slicer to cut them into smaller pieces.
  • If you double this recipe, you almost double the time it bakes. 

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