3/4 c. butter
2 1/4 c. rice
1 (10 oz.) can of consomme soup
2 (10 oz.) cans of onion soup
3/4 lb. trimmed and sliced mushrooms (canned may be used)

Melt butter in 2 quart casserole dish (may use butter buds). Stir in rice, coat with butter. Add soups and mushrooms. Mix all. Cover with lid or foil. Bake 1 1/4 hours in 325 degree oven. Serves 10 to 12.