Cooking Directions

• Heat the oven to 400°F.  Stir the soup, water, tomatoes, artichokes, mushrooms, rice and beans in a 2-quart casserole. Cover the casserole.
• Bake for 40 minutes or until the rice is tender. Stir the rice mixture.  Let stand for 5 minutes.  Sprinkle with the cheese before serving.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.5 cup water
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 jar (6 ounces) marinated quartered artichoke hearts, drained
• 2 portobello mushroom, coarsely chopped (about 2 cups)
• 0.75 cup uncooked instant brown rice
• 1 can (about 15 ounces) small white beans, rinsed and drained
• 0.25 cup crumbled feta cheese