Consumee rice

Grandma Jo made this based on a recipe that was made for Aunt Teddi’s shower. We love to eat it with Chicken Chestnut.

4 cans Campbell’s Consumee soup
1 c. finely chopped celery
1 Onion chopped finely
1/4 to 1/2 c. chopped green bell peppers
1/4 to 1/2 c. chopped red bell peppers
3 to 4 large mushrooms chopped finely (optional)
2 c. uncooked white rice
3/4 c. butter


Sautee vegetables in butter in skillet on stove over medium-high heat, Combine rice, soup and vegetables in glass baking dish. Bake uncovered at 350 for about 45 minutes or until rice is done. Stir rice, scraping edges half way through baking time

If serving with Chicken Chestnut, you can put the rice in for the last 45-60 minutes next to the chicken in the oven.