Mushroom & Rice Casserole
My family has served this casserole at Thanksgiving for many years. An adaptation of a recipe
from Cotton Country Cooking by the Decatur, Alabama, Junior Service League, it's an easy side
dish & very tasty the next day. To make it vegetarian, just substitute a rich vegetable or
mushroom broth for the beef broth.
6 Tbsp butter
1 onion, chopped
8 oz button mushrooms, sliced
1 cup uncooked white rice
2 cans beef consommé (or beef broth)
  • Preheat oven to 375 degrees
  • Sauté onion in butter until starting to soften, add
    mushrooms and continue to cook for 3 minutes.
  • Add onions & mushrooms to sprayed 9x13”
    casserole dish
  • Stir in rice & broth and cook uncovered for 45
    minutes or until rice is done.
*optional - for a more risotto-like consistency, stir
several times while cooking