Mushroom Rice

1 cup uncooked long grain white rice

10 ounce can condensed French onion soup

10 ounce can beef consommé

8 ounces fresh button or cremini mushrooms (, sliced thin)

¼ cup butter (, cut into several slices)

1 teaspoon Worcestershire sauce

3 tablespoons grated Parmesan cheese (, optional)

Preheat oven to 425 degrees F. Coat an 8x8-inch baking dish with nonstick cooking spray.
In the prepared baking dish combine rice, French onion soup, beef consommé, mushrooms, and Worcestershire sauce.
Evenly place the slices of butter over the top of the rice mixture.
Cover tightly with foil; transfer to the oven and bake for 40 minutes.
Remove foil and sprinkle with the Parmesan cheese.
Place back in the oven, uncovered, for 20 minutes.
Let dish stand for 2-3 minutes, then fluff it with a fork. Serve and enjoy!