1 stick butter
1 c. white rice
1 large onion, chopped
4 beef bouillon cubes
4 c. boiling water
1 can cream of mushroom soup

Dissolve bouillon in boiling water. Melt butter in skillet. Add rice and onion and brown. When browned, remove rice from heat. Add bouillon and mushroom soup. Pour into deep dish (ovenproof).

Bake at 350°F for 45 minutes.