"She rises while it is yet night and provides food for her household and portions for her maidens."

"She rises while it is yet night and provides food for her household and portions for her maidens."
"She rises while it is yet night and provides food for her household and portions for her maidens." - Proverbs 31:15

Friday, January 13, 2012

Brown Rice Casserole

I have to give credit for this recipe to my sister Michelle.  She shared it with me this year & I will be forever grateful.  Seriously.  All sappiness aside, this rice is AWESOME!  But, even better than that, its AWESOME and EASY.  Hallelujah!  I love an easy recipe!!!  And better yet, my husband LOVES brown rice casserole, so he is thrilled that this is easy enough for a weekday dinner.

First, you need a covered casserole to put this in.  The rice needs to be covered to cook properly.   That's a lesson I learned 5 years ago - on Christmas day.  I had decided to make hubby's grandmother's brown rice recipe (another great recipe that I'll share at a later time).  I had never made brown rice before, so I followed the recipe to the letter.  Except... I forgot to put a lid on it.  An hour later, when we had gummy, raw rice in a dish, I was devastated.  Lesson learned.  Casserole dish with a lid people.  (Or you could tightly cover it with tin foil, but make sure its tight.)

OK, so now for the recipe.  Preheat the oven to 350 degrees.  Spread one cup of regular, long grain white rice in the casserole dish.  Sprinkle 1 small to medium chopped onion on top.

Next, pour in one can of beef consomme and one can of French onion soup. Mix together.

Now, throw in one 6oz jar of sliced mushrooms (drained). (Try to make sure to distribute them evenly.)

Lastly, comes the butter.  Yes.  That's right.  Loads and loads of butter.  Slice up 1/2 stick of butter & spread it over the casserole.
(I like to put my butter slices evenly apart.
Can you tell that I'm a little obsessive compulsive?
That's all right.  I'm proud of it.)

Now all that's left is to put the lid on & place it in the oven to cook for 50 minutes.  And then you get this:
Yeh baby.  That's some good stuff!

Brown Rice Casserole
1 cup white rice
1small to medium onion, chopped
1 can beef consomme
1 can French onion soup
1 (6oz) jar sliced mushrooms, drained
1/2 stick butter

1.) Preheat oven to 350 degrees.
2.) Pour 1 cup of rice into casserole dish.
3.) Sprinkle onion on top.
4.) Pour in soups and stir to mix.
5.) Sprinkle mushrooms on top.
6.) Top with pats of butter.
7.) Place lid on casserole and bake at 350 degrees for 50 minutes.


  1. Rebekka - my recipe is very very similar to yours, and you are right about the importance of covering the top. Also a lesson learned for me. This is a HUGE hit to take for sides at parties or gatherings. I take it alot and I always get great compliments on it. A must try. I hate mushrooms but I eat them in this bc the flavor is awesome! Thanks for sharing girl :)

  2. yep I often have people ask me to bring this when we have dinners together! I usually leave out the chopped onion and for some reason I have always used beef broth instead of the beef consommé. Funny how you grow up cause my mother in law uses beef consommé but my mom always used beef broth :) They both taste good but do give a little different taste...this is so good I have got to make it again!

  3. I tried this tonight and it was excellent!!! And SO very easy! I used the beef broth rather than the consommé because that is what I had in the cupboard. I actually had my son and his friend make it - it was THAT easy! And, it was delicious! Even the kids went for seconds!

  4. Yeah! I'm so glad you liked it!!! It really is one of those dishes that tastes like its a lot harder to make than it actually is.