This recipe turned out very nice for my family and I.

I read some of the reviews and I did sautee the rice with the onions and added some garlic. I'm giving it a lower rating because I think it needs more water, vegatable broth, or another can of mushroom soup. It didn't turn out for me and I ended up putting it on the stove and cooking it like plain rice adding 2 extra cups of water. It turned out o.k.

I followed the recipe exactly and the rice turned out clumpy and flavorless. Also dry oregano seemed to have really ruined it for me.

The recipe as is is very bland. So to tweak it a bit, I replaced the vegetable broth with chicken broth (1 can). Added pepper and a litte bit more salt. Also, instead of the oven, I cooked it on top of the stove (simmer for 20-25 minutes).

mushrooms...onions and oregano and tree fav flavors!!! I LOVE IT!!!

mixed it all up, then let sit for a hour- also baked at 375 degrees (same amount of time though) delicious!

Instead of using the vegetable broth..I used a whole can of chicken broth-using a whole can rather then a cup makes it more moist..I also added some shredded cheese when I mixed it all up and then topped it off with more shredded cheese and then baked it. This was a hit with everyone! Ive added this to my recipe collection

This recipe is a total waste of rice. I'm not even sure it is a recepie... I mean, everyone who has rated it above 1 star has changed the ingredients and the solid to liquid ratio to make it taste better and finish with an edible texture. To prepare this recipe as-is yields a mildly seasoned dish of cardboard granules. I would not recommend this recepie for human consumption.

I make this recipe every Christmas for my family and they all love it. They always make sure I am making it. The only thing is I do my own thing but kinda follow the recipe. I first cook rice acording to directions on box. I then cook mushrooms and garlic together in butter then mix everything together and pop it in the oven for about 1/2 hr and it comes out wonderful. I have tried the recipe as it said to do and it just too long and the liquid was never gone. Tweeked it and wonderful

I've been making this recipe for ages now, having forgotten to review it. This is delicious! I increased the vegetable broth to a whole can (14oz), stirred halfway through, and this was perfect. Yummy, Yummy, Yummy!

The ingredients seem to have potential, but I found this recipe bland and unenjoyable.

This rice dish is nothing special. I could have done the same thing in a pot in half the time. I was very disappointed with the final product. After much doctoring it was alright, at best. I would NOT recommend bothering with this recipe.

I took the advice of the other reviewers and added extra liquid so the rice wouldn't be so dry. The whole can of vegetable stock and about a 1/4 cup of water seemed to work. I also added some sage for some extra flavor and tilapia fillets on top of the rice. They cooked up perfectly by the time the rice was done cooking. Great recipe!

This smelled terrific while baking....wonderful aroma and flavor....five stars there. I followed other reviewers suggestions and cut back the rice to 1 1/2 cups, added extra milk, broth, and water, and reduced the oven to 350 (for 60 min), but I still had undercooked rice....I finished it in the microwave and added ALOT more liquid but it was still sticky/dry. Everybody still liked it, but would have preferred a creamier consistency. I may try this again, but use minute rice instead of long grain and use 2 cans of soup, OR precook my long grain rice along with 2 cans of soup.

added extra pepper and both my husband and I were glad I did.

I've tried to make this dish at least four times now. It never comes out the same, and it was only good once. I don't reccommend this recipe "as-is"

It turned out great but only giving it four stars because I made some changes. Cut down the amount of rice by half a cup, and then added half a cup of whole milk. Then seasoned with half a tsp. of salt, 1/8 tsp. black pepper, 2 tsp. garlic powder, 1 tsp. onion powder, and 1/4 tsp. oregano. Kept butter measurement the same. Also stirred halfway through baking to ensure rice would be equally 'moisturized.' Turned out very creamy and tasty!