Easy Baked Rice Casserole

A hands-off baked rice of Uncle Ben's rice, onion soup mix, soy sauce, butter and mushrooms in boiling water, baked at 350°F until the liquid is absorbed.

VegetarianNo added sugarFreezer-friendly

Contains: milk, wheat, soy. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Baked seasoned rice casserole with mushrooms and a serving spoon
  • Prep 5 min
  • Cook 45 min
  • Total 50 min

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

This baked rice from Sandra Mills's recipe book is about as easy as a side dish gets. Converted rice, a packet of onion soup mix, soy sauce, butter and a can of mushrooms go into a Pyrex bowl with boiling water, and the oven does the rest.

Ingredients

  • 1 cup Uncle Ben's rice
  • 2 cups boiling water
  • 1 packet Goodman's Onion Soup Mix
  • 2 tablespoons soy sauce
  • 2 tablespoons butter or margarine
  • 1 small can of mushrooms

Instructions

  1. Combine. Put all the ingredients in a 1 1/2-quart Pyrex bowl.
  2. Bake. Bake 45 minutes at 350°F. It is ready when all the liquid is absorbed.

VegetarianNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Cover the bowl with foil for the first 30 minutes if your oven runs hot.
  • Fluff with a fork before serving.

More vegetables and side dishes

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