Combine rice, French onion soup, broth and water in an ungreased 13"x9" baking pan. Add mushrooms. Arrange butter evenly over top. Bake, covered, at 325 degrees for about one hour, until rice is tender. If creamier rice is desired, stir in cream of mushroom soup; heat through, about 15 to 20 minutes.
Tip: Perfectly cooked rice…as easy as 1-2-3! One cup long-cooking rice plus 2 cups water equals 3 cups cooked rice. Stir rice into boiling water, cover and simmer over low heat for 20 minutes, until water is absorbed. Leave the pan lid on for a few minutes more, then fluff with a fork.
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