Church Lady Rice (Buttery Mushroom Rice)

Ingredients (~8 servings)

• 1 1/2 cups long-grain rice (not instant)
• 1 can (10.5 oz) French onion soup
• 1 can (10.5 oz) beef consommé (or 1 1/4 cups beef broth)
• 1 can (8 oz) mushroom pieces and stems, drained
• 1/2 cup butter, sliced into 8 pieces

Combine Everything in the Baking Dish

Preheat your oven to 400F and lightly grease a 9×13 inch baking dish.

Add the rice, French onion soup, consommé, and drained mushrooms to the dish. Stir well to combine everything evenly.

The liquid should just barely cover the rice – this is what you want.

Top with Butter and Cover Tightly

Distribute the butter slices evenly across the top of the rice mixture.

Cover the dish very tightly with aluminum foil. The seal needs to be tight so the steam doesn’t escape during the first phase of cooking.

Bake Covered for 30 Minutes

Place in the preheated oven and bake covered for exactly 30 minutes.

Don’t peek – the rice is steaming and absorbing all that liquid during this phase.

Stir and Finish Uncovered

Remove from the oven and carefully uncover the dish. The butter should be melted and the rice should have absorbed most of the liquid.

Stir everything together to distribute the melted butter throughout the rice.

Return to the oven uncovered for another 30 minutes. This second phase allows the top to get slightly golden and any remaining liquid to cook off.

Rest and Fluff Before Serving

Once done, remove from the oven and let it rest for 10 minutes.

After resting, fluff the rice with a fork. The grains should be tender and each one coated with that rich, savory butter mixture.

Garnish with chopped parsley if you want some color, then serve alongside your main dish.

Church Lady Rice (Buttery Mushroom Rice)

This is the kind of rich, comforting side dish that shows up at every church potluck and family gathering. It’s basically rice cooked in French onion soup with a whole stick of butter – which explains why everyone always goes back for seconds.

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Resting Time: 10 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Ingredients

Ingredients (~8 servings)

• 1 1/2 cups long-grain rice not instant
• 1 can French onion soup 10.5 oz
• 1 can beef consommé (or 1 1/4 cups beef broth) 10.5 oz
• 1 can mushroom pieces and stems 8 oz, drained
• 1/2 cup butter sliced into 8 pieces

Instructions

• Preheat oven to 400F and grease a 9×13 inch baking dish.
• Add rice, French onion soup, consommé, and drained mushrooms to dish and stir to combine.
• Place butter slices evenly across the top.
• Cover tightly with aluminum foil.
• Bake covered for 30 minutes without opening.
• Remove from oven, uncover, and stir to distribute melted butter.
• Return to oven uncovered for 30 minutes until top is golden.
• Let rest 10 minutes, then fluff with a fork before serving.