Baked Mushroom Rice

2 cups uncooked white rice

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup vegetable broth

½ cup chopped onion

¼ cup fresh chopped mushrooms

1 teaspoon dried parsley

1 teaspoon dried oregano

¼ cup butter, melted

salt and pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.

Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.