1 c. rice
2 cans onion soup
1 can water
1 can (4 oz.) mushroom caps
3 tbsp. butter

Brown rice gently in butter over medium heat, stirring frequently. Add mushrooms, saute 2-3 minutes. Add soup and water, mix well. Pour into greased 2 quart casserole dish. Bake one hour, uncovered, at 350 degrees. (Excellent served with ham, salmon or turkey. Whenever you don't want to fix potatoes.)