What I’m about to share with you is a family treasure. Of the edible variety. Not because it’s fancy or pretty or healthy, but because it is good. This is one of the things my mom makes when she has all her girls together on a Sunday afternoon…or at least she used to. It’s been a while since we were all together on a Sunday afternoon, but if we were, we’d probably be eating this dish. It’s lovingly known as “Rice Casserole.” I mean it, we don’t even dress up the name. This dish proves just a few things:
- Few things smell better than green onions in butter.
- There are some things everyone in my family will eat. (Okay, there’s one thing…)
- And, at some point, you will have to use cream of mushroom soup so do it now.
Here’s the simple, yet delicious, dish that pairs perfectly with a pot roast….
- 3 tbsp. butter
- 2 green onions, chopped
- 3 cups cooked white rice
- 1 can cream of mushroom soup (use the 98% fat free kind if it clears your conscience)
- 1 small can mushroom stems and pieces, chopped (or not…whatever you prefer)
- Grated cheddar cheese for topping
First, melt the butter in a skillet then add the green onions and saute’ them for a few minutes. (While they’re cooking, stand in your kitchen and breathe deep…forget smelling the roses, smell the buttery onions. You’ll be so glad you did.)
Add the soup and stir to combine. Remove from heat and add rice. Spread into a baking dish and sprinkle cheese over the top. (Don’t be stingy with the cheese…I think I used about a cup last time.)
Bake at 350 until the cheese is bubbly…or at 375 if the smell of the onions has you too hungry to wait.
P.S. I would have posted a picture, but we ate it all too quickly.