Classic 80s Creamy Mushroom Rice Casserole

A nostalgic 80s casserole reinvented without chicken, doubling the rice for a comforting and creamy mushroom and onion soup baked dish that's perfect as a hearty side or main meal.

Steps

1. Preheat oven to 350°F (175°C). 2. Spread 1 1/2 cups of Minute Rice evenly in a 9x13 inch baking dish. 3. In a separate bowl, mix together the mushroom soup, cream of chicken soup, and milk until smooth. 4. Pour the soup mixture evenly over the rice. 5. Sprinkle the onion soup mix evenly on top of the mixture. 6. Cover the dish tightly with aluminum foil. 7. Bake in the preheated oven for 2.5 to 3 hours without peeking. 8. Remove from oven, let sit for 5 minutes before serving.

1 1/2 cups Minute Rice 1 can mushroom soup 1 can cream of chicken soup 1 package onion soup mix 1 1/2 cups milk