Saute the onion and celery in margarine.
Pour the rice, beef consomme and mushrooms in pan.
Cook until consomme is absorbed in rice.
This is a good side dish with steaks or chops.
Melt 1 stick margarine and saute onion and green pepper.
Boil beef consomme and mushrooms.
Pour both over dry, uncooked rice in casserole dish.
Bake at 350\u00b0 for 45 minutes.
Melt the margarine, then add the onion, rice and beef consomme soup.
Pour into baking dish.
Place seasoned chicken or pork chops on top.
Bake for 1 hour at 350\u00b0.
Melt margarine in casserole dish.
Add onion, rice, beef consomme, water and salt.
Cover and bake at 350\u00b0 for 1 hour.
Season, brown and drain hamburger and onion.
Mix rice, beef consomme, mushrooms and curry powder in with hamburger mixture in 13 x 9-inch pan.
Stir it all together.
Cover with foil and bake at 350\u00b0 for 1 hour.
Serve with sour cream; place a dab on top and mix in.
Great for parties; can be made ahead and frozen.
Mix rice, beef consomme and soup together and put in a casserole dish.
Put 4 tablespoons of butter on top of rice mixture.
Lay drained mushrooms on top.
Bake 45 minutes at 350 degrees; if juicy, cook longer.
Saute onion in margarine.
In a casserole, put sauteed onion, rice, beef consomme and water.
Cover.
Bake at 350\u00b0 for 45 to 60 minutes.
Combine long grain rice, beef consomme, French onion soup and butter in a casserole.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Preheat oven to 350\u00b0.
Put dry rice in a 2-quart baking dish. Slice butter and spread over rice.
Add beef consomme soup.
Cover and bake one hour or until liquid is absorbed.
This recipe is easy to double or triple for larger servings.
Place onions in baking dish.
Pour melted butter over onions. Add rice, beef broth and consomme.
Cover and bake at 350\u00b0 for 45 minutes.
(An old South Carolina recipe.)
Saute onion in margarine.
Add raw rice, then add beef consomme and slivered almonds.
Bake in covered casserole dish for 1 hour at 350\u00b0.
Tasty, but simple.
til smooth and toss the beef tips in the flour
Put dry rice in a casserole that has been sprayed with Pam. Saute the margarine and onion in a skillet until mixture is transparent.
Pour the beef consomme over the dry rice.
Add boiling water to the empty consomme can and dissolve 2 beef bouillon cubes in it.
When dissolved, pour over the rice and mix together.
Bake at 350\u00b0 or 400\u00b0 until all liquid is cooked out of rice, about 30 minutes.
Put rice and consomme in a casserole dish and bake until the consomme is absorbed, about 1 hour.
Brown beef.
Put aside. Brown sausage; drain off fat.
Mix ground beef, sausage, mushrooms and pepper to taste.
Add meat mixture to the rice mixture, stirring thoroughly.
Bake at 350\u00b0 until completely heated.
Dice onions and celery in small pieces.
Melt oleo (margarine) in a large pot.
Saute onions and celery.
Combine French onion soup, beef consomme soup and sliced mushrooms with sauteed onions and celery.
Rinse rice and add to ingredients.
Bake in preheated 350\u00b0 oven for 1 1/2 hours, uncovered. Stir every 30 minutes.
Serves 12 to 14.
Brown sausage and drain.
Add rice, beef broth and beef consomme.
Place in casserole dish and cover.
Bake in oven at 350\u00b0 for 40 minutes.
Pour raw rice into casserole; add soup.
Melt margarine in saucepan.
Add onion to soup.
Pour melted mixture over rice and margarine. Recipe can be halved.
Combine butter, beef consomme, and onion soup in a 1 1/2 quart casserole.
Place in 350 degree oven until butter melts.
Add water chestnuts, mushrooms, water, and rice with seasonings that are included in box.
Stir to mix.
Return to oven and bake uncovered for one hour.
Put rice in medium size casserole.
Pour beef bouillon and beef consomme directly on rice.
Cut pieces of butter over entire top of rice mixture.
Cover and cook on 350\u00b0 for 45 minutes or until rice has absorbed the liquid.
pray.
combine beef consomme,4 cups of water and rice into baking