1 c. reg. long-grain rice
4 tbsp. butter
1 med. onion, minced
1/4 lb. mushrooms, fresh, sliced
1 (13 3/4 oz.) can chicken broth
1/4 c. water
1 tsp. salt
2 oz. med. noodles (1 heaping c.)

Preheat oven to 350 degrees. In 10 inch skillet over medium heat, cook rice until golden, stirring and shaking skillet frequently. Be careful not to let rice get too brown. Remove rice to 1 1/2 quart casserole.

In same skillet over medium heat, melt butter; add onion and mushrooms and cook until onion is tender, stirring occasionally. Stir in chicken broth, water and salt; heat to boiling. Stir into rice in casserole; cover and bake 30-35 minutes until rice and noodles are tender and all liquid is absorbed. Just before serving, fluff with fork. 6 servings.