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Campbell's beef consomme rice recipe in a white casserole dish with a wooden spoon inside.

Mimi's French Onion and Consommé Rice with Mushrooms

You won't believe that this beef consommé rice is such an easy recipe to make. All you need is 5 simple ingredients and about 5 to 10 minutes of prep time to create this easy side bursting with rich umami flavor. It's perfect for holiday dinners or as a simple side during the week, and I promise your whole family will love it!
5 from 11 votes
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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 minutes
Servings: 6
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Equipment

  • dry measuring cup
  • fine wire-mesh strainer
  • 2-quart baking dish
  • paring knife

Ingredients

  • 1 cup long-grain white rice, rinsed
  • 1 (10.5-ounce) can condensed French onion soup
  • 1 (10.5-ounce) can condensed beef consommé
  • 1 (12-ounce) container sliced fresh mushrooms
  • ½ cup salted butter, sliced into small pieces
  • Chopped fresh parsley for garnish (optional)

Instructions

  • Preheat the oven to 350°F. Coat a 2-quart baking dish with nonstick cooking spray. Add the rice and spread in an even layer.
  • Pour in the French onion soup and consommé.
  • Top the mixture with an even layer of mushrooms.
  • Top the mushrooms evenly with the butter. Cover the casserole tightly with aluminum foil. Bake in the preheated oven for 40 minutes. Uncover and bake for 5 to 10 minutes longer or until the liquid is absorbed and the rice is tender.
  • Remove from the oven and sprinkle with parsley before serving.

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