My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, May 30, 2012

French Onion Baked Rice

I know this is going to be your favorite rice dish and will be perfect to add to your fresh garden vegetable meals. I've made this for 35 plus years. The recipe was from my dear friend Doris Mauldin. I'm so lucky to have so many of her wonderful recipes.

Serves 4
print recipe

1 cup chopped onion
8 tablespoons (1 stick) butter
1 (10 3/4-ounce) can beef broth
1 (10/34-ounce can condensed French Onion soup
1 (4 1/2-ounce) can mushroom pieces, drained
1 cup uncooked white rice

Preheat oven to 350 degrees. Saute' onion in butter until almost tender. Remove from heat. Stir in broth, onion soup, mushrooms, and uncooked rice. Pour into casserole dish. Bake for about 1 hour, or until done.


  1. wow...i want this right now! i have to buy onion soup. i am going to love this.

  2. this is good, i love rice any which way!

  3. YUM and looks like a keeper! I printed this one! I especially love old recipes that people make over and over. I will make this.

  4. Bev, yay, I am able to visit again! This rice sounds so good and I love rice any which way. I will be making this! xo


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