Ingredients

　　5 tablespoons butter

　　1 cup sliced fresh mushrooms

　　1 cup chopped onion

　　1 cup raw long-grain rice

　　One 10 3/4-ounce can cream of mushroom soup

　　One 10 3/4-ounce can beef consommé

　　Heat the butter in a skillet. Sauté the mushrooms and onions for 3 to 5 minutes, then stir in the rice and sauté for 3 minutes longer, stirring constantly. Stir in the soup and consommé. Pour the mixture into a greased casserole, cover, and bake at 350 degrees for 45 to 60 minutes. Check the rice after 30 minutes; if it is drying out, add a little boiling water.

　　Paula Deen's Kitchen Classics