Ingredients

• 1 stick butter
• 1 cup chopped onion
• 1 cup long-grain rice
• 1 can beef broth or vegetable broth (approximately 14 oz)
• 1 can (6 oz) sliced mushrooms with liquid
• Dash of salt

Directions

1. Preheat your oven to 350°F and prepare a 2-quart casserole dish.
2. In a pan, melt the butter over medium heat.
3. Add the chopped onion and sauté until soft, but not browned.
4. Stir in the rice, beef broth, mushrooms with their liquid, and a dash of salt. Mix well to combine.
5. Transfer the mixture to a casserole dish.
6. Cover the casserole dish and bake in the preheated oven for 1 hour, or until all the liquid is absorbed and the rice is tender.
7. If desired, remove the cover during the last few minutes of cooking to brown the top of the casserole.
8. Check occasionally to ensure the rice does not dry out; add a small amount of water or broth if necessary.
9. Serve the rice casserole hot as a side dish or main course.