New Sides Please

When I am meal planning, sometimes the hardest part is finding new side dishes. Sure, we have certain things we have together all the time, those tried and true go-to's we love; but I like to add new things to the rotation too. Try to keep it fresh!

Meal ruts are something we all deal with (Yes, even us food bloggers who are always trying new things!) but we don't have to let them get the best of us! We can enjoy the classics we love, the things we grew up on, our fall backs that are so comforting. But we can also find new ways to enjoy dishes we love anyway.

We love mushrooms. We love rice. So a dish that has both in one place...well that's a taste bud party! I served this with a beef roast, but it would be perfect with pork or chicken too. Really, anything you've got coming off the grill this summer!

New sides are always welcome at our house. If they are at yours too, maybe this is your next one!

Mushroom Rice Bake

1 1/2 cups long grain white rice, dry

1 (10 oz.) can cream of mushroom soup

1 (10 oz.) can condensed beef broth 

4 TBS butter, melted

8 oz. button mushrooms, sliced

1 tsp. onion powder

Salt and Pepper to taste

Dried Parsley, for garnish

Preheat oven to 375. Grease a 2 quart casserole dish. In a medium bowl combine all ingredients except parsley. Stir well. Pour out into dish. Bake for 50-55 minutes until rice is tender. Sprinkle with parsley and stir before serving. *NOTE* We like the crispy edges this has, but if you don't, cover dish before cooking. 

Shared at Weekend Potluck