OMG...this was Fantabulous!!! I did make changes as well...yet again, I always do! I used fresh mush (cremini) instead of canned, also used onion and garlic. Sauted them in the butter and a lil bit of EVOO and added the rice to the pan B4 adding it all to the cass dish. I also used cr of mush soup instead...the reviews had sueded me to do so...I am glad I did...we LOVED it! I also used chicken stock, pretty much all but the smallest amt in the can. It was more than the recipe called for....but made the rice sooo yummy! We ARE rice ppl and this was outstanding! But, I highly suggest making the mods to the rice, it makes it much more flavorful! I made it with Mushroom Melt stuffed chicken...I made mods to that as well...as always! It was an AMAZING dinner!!! So much so that we all overate bc we couldn't get enough!! **Update-- I made this again with my mods, but this time I tried the healthier approach with brown rice and I used reg button mushrooms instead of cremini. Not the same, or as good. So I will always use white rice and cremini mush. I was still good, but not 5 stars good that route. Oh and I did have to bump up the cooking time, I increased it by an additional 30 mins to compensate for the extra cook time for brn rice. Wasn't overcooked, but be sure to have enough liquid, I used a whole 14 oz can of chick broth.

Have been making this for many years. I too added extra mushrooms (fresh,sauteed slightly) but also added a can of sliced water chestnuts for a nice crunchy addition.

I love this recipe. I added more mushrooms than called for because I am a mushroom fanatic. Have had this one two times already.

This was good. It needed a little something.

This was really good, and as the name implies, very 'easy'. I had a package of sliced fresh mushrooms just screaming to be used, so I sauteed those in the butter called for, and added in some garlic powder and parsley, just until tender. I mixed them with the rest of the ingredients and baked as directed. This has great flavor and I would totally make it again! Thanks for sharing. :)

After I adjusted the recipe ... this is worth 10 stars!!! First of all: I don't even LIKE rice. I made this for my BF who loves rice and mushrooms and risotto is tedious in the summer. From the first bite into my mouth I was in Mushroom Rice Heaven. I used 1 cup uncooked rice. I did not need to cook it for more than an hour. I used raw, organic rice. I used MUCH less butter. Maybe less than 2TBL and added about 1-2 TBL of grapeseed oil. It wasn't missed. Instead of beef broth I made my own vegetarian broth using the Better Than Bouillon brand(which I swear by) and 10.5 oz water. I sauteed 1 med yellow onion, 1 clove of garlic and one regular package of raw cremini mushrooms. (Diced onions, sliced mushrooms). I cooked this in the fat amount I mentioned... added the rice after it was cooked, sauteed a minute or two... then added the liquid ingredients. Instead of using French Onion soup I used Cream of Mushroom. I stirred it up, popped it into the oven and I will be making this again and again. It was an easy side. Went great with steak and snap peas. My BF actually announced: "If this is so easy, how come its not taking over the world? I should see this on every menu!!!"

I sauted the mushrooms in butter and then added it all together. Okay dish, change up from the standard.

So easy! Tasty. I sauteed button and cremini mushrooms in the butter. I used french onion soup this time but want to try cream of mushroom and regular mushroom soup.

This dish is sooooo easy and sooooo delicious! The only thing I do differently is substituting cream of mushroom soup since I am not an onion fan. This has become a go to dish for me!

My husband loved this. Asked me how I made it... as if he cooks. :-) I've never seem him eat rice so fast; first thing off his plate. This was a little salty so i'll use low sodium soups next time but it's a keeper.