Ingredients
- 4 tablespoons butter
- 1 small yellow onion, finely chopped
- 8 ounces dry rice (1 cup dry white aborio rice)
- 1 can (10 3/4 ounce) condensed cream of mushroom soup, undiluted
- 1 1/2 cups low-sodium chicken stock (can use half water and stock)
- 1 cup whole milk (or light cream)
- 2 tablespoons whole milk (or light cream)
- 1/3 cup grated Parmesan cheese (more to mix in after cooking if desired)
- 1/2 to 1 teaspoon garlic powder (garlic lovers use 1 teaspoon)
- 1/2 teaspoon fresh ground black pepper, or to taste
- 1 can (10 ounce) sliced mushrooms, well drained (or can use fresh sliced sauteed
- Salt, to taste
How to Make
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Step 1: Preheat oven to 350 degrees F. Prepare a medium oven-proof saucepan with a tight-fitting lid.
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Step 2: In a large bowl combine the soup with chicken stock or water, milk, Parmesan cheese, garlic powder and black pepper until well combined; set aside.
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Step 3: In the saucepan melt butter over medium heat. Add in onion and cook for about 4 minutes or until translucent. Add in rice and stir for 2 minutes. Add in the mushroom soup mixture and drained mushooms; stir with wooden spoon to combine. Season with salt. Cover with a lid and place in the oven.
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Step 4: Bake for about 25 minutes. Remove the lid and stir well then place back in the oven for 10 minutes or until the rice is desired texture. Season with more Parmesan cheese is desired (the mixture will thicken up more upon standing).
We hope you enjoy this recipe!
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