1 c. raw rice
1 can French onion soup
1 can mushrooms
1 can beef consomme broth
3 tbsp. butter
1/2 can water chestnuts

Fry the raw rice in butter in a skillet stirring constantly until golden brown. Add the 2 cans of soup, mushrooms and chestnuts and pour into a small greased casserole dish. Bake for 45 minutes or longer if necessary to absorb liquid at 350 degrees.