- 1 cup uncooked Arborio or regular long-grain white rice
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
- 1 1/2 cups water
- 1 cup milk
- 1/4 cup grated Parmesan cheese
- 2 tablespoons drained chopped sun-dried tomatoes
- 2 tablespoons chopped fresh parsley
- Heat the oven to 400 degrees F. Stir the rice, soup, water, milk, cheese and tomatoes in a 2-quart shallow baking dish. Cover the baking dish.
- Bake for 30 minutes. Stir the rice mixture.
- Bake, uncovered, for 10 minutes or until the rice is tender. Let stand for 5 minutes. Sprinkle with the parsley.