Kidney bean butternut casserole /creamy

I like using the Progresso Butternut soup in this dish/ gives a full flavored taste!




Ingredients:

1 med onion , chopped
10 ounces of mushrooms, chopped
1 tab minced garlic
1 tsp oregano
salt (to taste)
1 cup uncooked brown basmati rice ( and then cook it up according to directions on package)
1 can kidney beans OR I think cannellini beans would be good
2 cups broccoli florets or some chopped Brussels sprouts
5-6 green olives chopped
1 can progresso butternut soup

Directions:

Take the 1 cup of uncooked brown basmati rice and cook it according to packaged directions until done.

Preheat oven to 350 when the rice is about 1/2 way done so the oven will be ready.

Meanwhile in a very large frying pan (ceramic or iron) cook the onion, mushrooms, garlic, oregano together cooking till tender. I add the Brussels at the same time if using them.  (If using broccoli I just quickly cook them in the microwave for about 5-7 minutes depending on their size and then add them to the onion mixture when onion combo is done. When veggies are done , add the soup to them in the skillet . Mix in the olives and the cooked rice. Pour into a greased 9 by 13 pan and cook 20-30 minutes until all is nice and bubbly ;-).