Oven-Baked Risotto

This simple-to-prepare, oven-baked risotto gets a wonderfully smooth and creamy flavor from cream of mushroom soup, Parmesan cheese and sun-dried tomatoes.

Directions

Heat the oven to 400°F.  Stir the rice, soup, water, milk, cheese and tomatoes in a 2-quart shallow baking dish. Cover the baking dish.Bake for 30 minutes.  Stir the rice mixture.Bake, uncovered, for 10 minutes or until the rice is tender.  Let stand for 5 minutes. Sprinkle with the parsley.

Ingredients

1 cup uncooked arborio riceor regular long-grain white rice1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup1.5 cups water1 cup milk0.25 cup grated Parmesan cheese2 tablespoons , drained,  chopped sun-dried tomatoes2 tablespoons chopped fresh parsley

Creamy Shrimp and Scallop Shells

Sautéed shrimp and scallops are bathed in...

Hearty Old Fashioned Vegetable Soup...

Vegetable soup beefed up with tomatoes, pa...

Hearty Chicken Vegetable Soup

Sautéing onion and thyme in butter gives ...

Easy Blueberry Pancakes

An excellent recipe for blueberry pancakes...