This recipe comes from the 1964 cookbooklet Make It Now, Bake it Later #3 by Barbara Goodfellow. I adore this little cookbooklet, almost as much for the handwritten look to it as for the comments in the recipes.
I am trying to picture this as a “West Coast Recipe” but failing. I am thinking the west coast is not really the bastion of mushroom soup usage that it is touted to be. Maybe brown rice in the 60s is like avocado and sprouts were in the 70s…anything containing them MUST be West Coast.
I do have to agree that you will like it. Cheese! French Fried Onions! Olives! Mushrooms and mushroom soup! Creamy, delicious, retro funky food here.
I spray the casserole with some nonstick spray first and of course, I throw a bit of extra cheese on top. (but then again, I would go with one not two cans of soup as well) It is a nice easy one to put together the night before with leftover rice or in the morning.
Brown Rice Deluxe
And you’ll like it! A West Coast recipe.
1 cup quick cooking brown rice
1 can (3½ oz.) French Fried Onions
2 cans mushroom soup
¼ cup stuffed green olives, sliced
1 can (2 oz.) mushroom stems and pieces
½ cup milk
¼ teasp. pepper
¼ cup freshly grated Parmesan or cheddar cheese
Cook brown rice according to directions on box. Drain and place in 2 qt casserole.
Add the onions, mushrooms, and olives-but save the juice from the mushrooms. Mix all gently.
In another bowl put the soup, milk, pepper, and juice from mushrooms. Set all aside.
When ready to bake, pour the mushroom soup mixture into rice mixture and mix all gently. Bake, uncovered, at 350° for 30 minutes. Then sprinkle cheese over the top. Bake for 10 more minutes.