Heat the oven to 400°F. Stir the soup, water, tomatoes, artichokes, mushrooms, rice and beans in a 2-quart casserole. Cover the casserole.Bake for 40 minutes or until the rice is tender. Stir the rice mixture. Let stand for 5 minutes. Sprinkle with the cheese before serving.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup water1 can (14.5 ounces) diced tomatoes, undrained1 jar (6 ounces) marinated quartered artichoke hearts, drained2 portobello mushroom, coarsely chopped (about 2 cups)0.75 cup uncooked instant brown rice1 can (about 15 ounces) small white beans, rinsed and drained0.25 cup crumbled feta cheese
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