1 (10 3/4 oz.) can of French onion soup
1 (10 3/4 oz.) can of beef bouillon or consomme soup
1 (4 oz.) can mushroom pieces, drained
1 stick (4 oz.) butter
1 c. long grain rice (reg rice, not instant)

Melt butter. Mix together all ingredients in casserole dish (rice, soups, drained mushrooms and butter). Cover dish and bake 1 hour in 325 degree oven.

Save mushroom juice and if any rice leftover, add to it as keeps it moist. Can be microwaved or sauteed in pan if leftover. I use Publix regular rice in a bag.