1 c. raw long grain rice
1 can consomme beef soup
1/2 stick butter
1 (4 oz.) can mushrooms (stems and pieces)

Place raw rice in 1 1/2-quart casserole. Add drained mushrooms. In a 2-cup measuring cup, measure soup and liquid from mushrooms and whatever water needed to make 2 cups of liquid. Add this to rice and mushrooms and stir. Cover and place in a 350°F oven for 30 minutes. Remove from oven. Stir and add 1/2 stick of butter. Cover again and return to oven and cook 30 minutes more. Fluff and serve.

Serves 4 to 6.