Wednesday, September 14, 2011

Masking Tape Brown Rice Casserole

Well, I am in college and I don't have an oven, so I had to modify this recipe for a microwave! It turned out really yummy and I'm so glad!

I used:
Two cups of instant rice
One can of Campbell's French Onion Soup
One "can" of water
2.5 teaspoons of beef bouillon
One stick of butter
1/4 ish cup of Parm Cheese

I put all the ingredients (except the parm cheese) in a 2 quart glass bowl and microwaved it. I stirred it every 2-3 minutes because my butter was frozen. It took about 10-12 minutes til the rice was tender, but I think that's because my roomie's microwave cooks differently than most. I did wait until it was done cooking to add the cheese and then I stirred that in too. YUMMY and dorm room appropriate!

Check out my mom's blog:
She posts a recipe every other day with pictures and notes on how my family liked the dish!

Original Recipe:
Masking Tape Brown Rice Casserole

1-Can of Campbell’s Consume Beef Soup
1-Can of Campbell’s French Onion Soup
1-Cup of long grain Rice (Uncooked)
1-Stick of butter
½-Cup of grated Parmesan Cheese

Pour rice in a 9x9 square baking dish. Add Consume Beef and French Onion Soup. Then add a whole stick of butter to the center of the dish. Bake on center rack in a 350-degree oven for about 30-40 minutes until the rice has absorbed all the soup and the onions are on top. At this point pull out of oven and sprinkle the top with Parmesan cheese. Return to the oven for another 5 minutes until cheese has formed a crust. Enjoy!

1 comment:

  1. So glad you could make this since you loved it at home! You have to be good at get it from your mom. Thanks for the plug for my blog, too! Love you bunches.