5 tbsp. butter
1 c. sliced fresh mushrooms
1 c. chopped onion
1 c. raw long-grain rice
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can beef consomm

Heat the butter in a skillet. Sauté the mushrooms and onions for 3 to 5 minutes, then stir in the rice and saut for 3 minutes longer, stirring constantly. Stir in the soup and consomm. Pour the mixture into a greased casserole. Cover and bake at 350°F for 45 to 60 minutes. Check the rice after 30 minutes; if it is drying out, add a little boiling water.