Mom's Beefy Brown Rice Casserole
Mom's Beefy Brown Rice Casserole
Mom's Beefy Brown Rice Casserole

Mom's Beefy Brown Rice Casserole

David Venable

My mom makes this dish for every holiday and family gathering. It’s ALWAYS a hit!

Ingredients

  • 1 stick butter or margarine
  • 1 small onion, finely chopped
  • 1 cup uncooked long grain white rice
  • 2 cans beef consommé soup
  • 1/2 cup American or cheddar cheese, shredded

Directions

Preheat the oven to 350°F.
Sauté the butter and onion in a small saucepan until translucent; set aside.
Mix the rice and soup in a small casserole dish. Stir in the onion and butter mixture and top with the shredded cheese.
Bake, covered, for one hour or until all the liquid has been absorbed. During the last 10 minutes, uncover the dish to brown the top.

Cook's Notes

This side works nicely with pot roast or beef stew. For best results, don’t use instant rice.

Print Recipe