Shannon Rutland’s Mushroom-Rice Casserole

Mushroom and Rice Casserole

This is one of our favorite Thanksgiving recipes. It’s my daughter’s recipe, based on my aunt’s recipe. It’s super delicious, and it’s fairly easy. Just about every time we have a family get-together, we all ask Shannon to bring this dish. For the mushrooms, you can use canned or jarred, but the results are tastier if you sauté your own fresh mushrooms before adding to the recipe.

Shannon’s Mushroom-Rice Casserole recipe

What you’ll need:

  • 2 cups uncooked white rice
  • ½ teaspoon black pepper
  • 2 cans Campbell’s beef consommé
  • 2 cans Campbell’s French onion soup
  • 2 sticks butter
  • 1 carton fresh mushrooms, sliced
  • 1 teaspoon garlic powder

Directions: Spread uncooked rice in a lightly buttered 13 x 9-inch casserole dish. Sprinkle with pepper.

Pour all four cans of soup over rice. Add 1½ sticks melted butter.

Melt the remaining ½ stick of butter in a pan and sauté mushrooms. Sprinkle mushrooms with garlic powder.

Add sautéed mushrooms to top of casserole, including melted butter used for cooking the mushrooms.

Cover dish with foil and bake at 375 degrees for about 40 minutes.