Soup-or-Rice aka Cream of Mushroom Soup Rice

This is an adapted version of a rice that my mom always made on busy nights when I was a kid. She always made it in the microwave, but I like it better baked in the oven. I've also added some spices to mine to give it a bit more flavor. This comes out similar to a Risotto without all of the stirring and fussing.

PREP TIME: 5 minutes

COOK TIME: 40 minutes

TOTAL TIME: 45 minutes

SERVINGS: 4 servings

INGREDIENTS:

2 (10.5 ounce) cans Condensed Cream of Mushroom Soup

2 cans Minute Rice

2 cans 2% Milk

1 teaspoon Kosher Salt

1/2 teaspoon Black Pepper

4 Garlic Cloves, minced

1 small Onion, minced

Non-Stick Cooking Spray

DIRECTIONS:

1. Preheat the oven to 400 degrees Fahrenheit. Spray a 9x13 inch glass baking dish with non-stick cooking spray.

2. In a large bowl mix together the mushroom soup, rice and milk until all lumps are mothed out. Add in the garlic and onions and stir well to incorporate. Sprinkle with the kosher salt and black pepper and stir well.

3. Cover the baking dish with aluminum foil and bake for 40 minutes.

4. Remove from the oven, stir well with a wooden spoon and serve hot. Enjoy!