Rice with Cream of Mushroom Soup (Bachelor’s or Campbell’s)

When I was a kid my mum used to always cook mushroom soup rice.  However, she did it on the stove (cooker).  Don’t laugh but for the life of me I couldn’t find a recipe so I winged it and it was exactly what I remember.


  • 330 ml of water
  • 1 tin (295g) of Cream of Mushroom Soup (Condensed)
  • ¼ tsp of paprika
  • ¼ tsp of pepper
  • 200 ml of long grain rice (I used Basmati)


  1. Preheat oven to 200 degrees (we have fan assisted)
  2. Mix the mushroom soup, water, paprika and pepper in a jug.  Mix well.
  3. Put the rice in an oven-proof dish.  Pour over the rice and stir.
  4. Cover with foil and cook for 40-45 minutes.

Voila!  Probably not the healthiest but makes rice a bit more interesting.