Greek Rice Bake

This side is so good it steals the show! It features brown rice with white beans, portobellos, artichoke hearts and tomatoes...topped with feta cheese, it's irresistible!

Ingredients

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup water
1 can (14.5 ounces) diced tomatoes, undrained
1 jar (6 ounces) marinated quartered artichoke hearts, drained
2 portobello mushroom, coarsely chopped (about 2 cups)
0.75 cup uncooked instant brown rice
1 can (about 15 ounces) small white beans, rinsed and drained
0.25 cup crumbled feta cheese

Instructions

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.

Greek Rice Bake

This side is so good it steals the show! It features brown rice with white beans, portobellos, artichoke hearts and tomatoes...topped with feta cheese, it's irresistible!

Directions

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.

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