Masking Tape Brown Rice Casserole

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Masking Tape Brown Rice Casserole

By Jamie Cribbs

Growing up in the Southern Baptist Church there was always a lot of events that called for people of the congregation to bring covered dishes. Whether it was a funeral, prayer meeting, choir practice, Wednesday night church, etc, I used to look forward to these tasty events because you knew the food was going to be great!

Everyone that cooked a dish always made sure it was his or her very best. The greatest compliment was when someone just had to have your recipe or of course when the dish was completely empty shortly after grace was said. My mother was one that always had one of the best dishes. She was truly like June Cleaver when it came to keeping a house and family going. We always had the best home cooked meals.

Whenever there was an event held, whether it be church-related or any other event that involved bringing a covered dish, Mom would prepare her dish then get the masking tape out, write her name on about a 2-inch piece, tear it off and stick it to the bottom of the dish. This way everyone new whose dish it was.

One of my favorite dishes she would make was this brown rice dish. Still to this day I can eat my weight in it. It goes so well with a roast or pork chops or any other hearty meat. Once you try it you will be hooked- I guarantee it!

As far as my apron goes, one of my very dear friends, Libbie Summers, gave me my favorite apron. It’s a super long bistro cut and made of organic Belgian linen, which isone of those fabrics that feels better with each wash. I feel so “gourmet” when I tie it on to cook…and guess what…the color is just a shade off “masking tape brown”!

Masking Tape Brown Rice Casserole

1-Can of Campbell’s Consume Beef Soup
1-Can of Campbell’s French Onion Soup
1-Cup of long grain Rice (Uncooked)
1-Stick of butter
½-Cup of grated Parmesan Cheese

Pour rice in a 9x9 square baking dish.  Add Consume Beef and French Onion Soup. Then add a whole stick of butter to the center of the dish.  Bake on center rack in a 350-degree oven for about 30-40 minutes until the rice has absorbed all the soup and the onions are on top. At this point pull out of oven and sprinkle the top with Parmesan cheese. Return to the oven for another 5 minutes until cheese has formed a crust. Enjoy!

Serves 6-8 people
Prep Time: 5 Minutes
Cook Time: 30-40 Minutes
Difficultly: Easy

Jamie Cribbs is a celebrity stylist extraordinaire. As Paula’s personal hair stylist, he travels with her all over making sure each one of her locks stays in place and camera-ready. The only thing Jamie changes more than his own ‘do is probably his garden. On any given spring weekend in Savannah, you can find this master gardener hosting lavish garden parties, and hear him filling the air with his infectious and lively laugh.

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Reader Comments:


Should this be covered or left uncovered while baking?

By Lisa on October 20, 2012


Great recipe, but I halved the amount of butter and it was STILL too much. You could easily get by with just a tablespoon or two. I love butter, but and entire stick totally ruins this otherwise tasty dish.

By Sherri on February 16, 2012


By rick arthur on April 16, 2011


This was very easy to put together... I used 2 cans of French Onion soup since the store I went to was out of the Consume Beef soup... It was very tasty, but it didn't look much like the picture and I did have to cook it a bit longer than it called for... Will definitely make it again sometime!

By Val from PA on April 11, 2011


wow just made this today it was so good i added hamburger to mine though and frozen peas and fresh parmesan cheese grated coverd the top of it after it baked for 40 min great recipe and easy and with a salad do not need any thing else for supper thank you so much for this love it !!!!

By cheryl wilson on March 04, 2011


Loved this site! The Chicken pot pie sounds wonderful! I would love to be able to link my Magnolia In the Middle readers to this site. I am a fan of Paula Deen on facebook and I think adding Magnolia's Southern humor with Paula Deen would be a great combination. Find Magnolia In the Middle: A look at life from both sides of the tree: on facebook or at

By Angie Burch on February 28, 2011


My husband taught me to make brown rice almost this same way. The difference is instead of the French Onion Soup, he would slice a whole onion and put it in the melted butter and let it soften, then add the Beef Consume Soup and the rice. Baked it in the oven for the same amount of time. But we never thought of adding the Parmesan Cheese. I'm going to give your recipe a try next time and can't wait to taste it. I know it's going to be wonderful!

By Pam Martin on February 23, 2011


I made this yesterday and my rice was not done after baking it for an hour and all the soup had cooked down/absorbed by the rice. Also, I think the full stick of butter makes it way too greasy.

By Lou on February 21, 2011


Just made this! My kitchen smells wonderful and I couldn't wait to taste! It is delicious! Thanks for the great recipe.

By Judi on February 17, 2011


Thanks for sharing Jamie (&Paula;), I love these family recipes and reading the heart warming memories associated with them! I cannot wait to make this rice dish, I'm sure it will be delicious!

By Laurie Stoner on February 16, 2011


Sounds great. I can not wait to try it

By Anonymous on February 16, 2011


Hello Paula, I am a ole mountain boy who grew up in the mountains of North Carolina. And of course I love your recipes. Coming from a southern Baptist home, I too remember the days of such gatherings and wonderful foods. But here, in a lot of cases, I see the photo of the dish in question, mouth watering, scroll down, and there it is. CAMPBELL's SOUP ! Just as in so many of your recipes. And this recipe calls for two cans of different Campbell's soup. I am living in eastern Europe for 11 years now. And guess what ? No Campbell's soup, no soup of any kind except bouillon cubes. So Paula, have a heart. Maybe some recipes without Campbell's soup ? And anyway, would it not be more authentic to use other things like real cream, etc ? Thanks for your attention, A big fan, Terry

By Terry on February 16, 2011


I am not entirely sure we have French Onion Soup (in a can) by Campbell's here in Calgary. Is there another substitute if I can't find it? Thank you.

By Cat Peters on February 15, 2011


ok, so its really regular white rice and the soup makes it "brown", right?

By kathryn novak on February 15, 2011


Thought you might want to try this, too. Iris

By Dot on February 15, 2011


Haven't tried the recipe yet, just wanted to tell you that I love watching you prepare a dish. You have not let money and recognition go to your head. I even like it that you misspell word's when you are telling about how you know about a recipe. Keep up the good work and continue to be you.

By LAURA RAMSEY on February 15, 2011


This is just up my alley!

By sweetmormor on February 15, 2011


Paula, Can I use unsalted butter in the Masking Tape Brown Rice Casserole? I have a group of gals coming for lunch on Saturday, and this sounds like a wonderful side dish.

By Betty Kay Kochmaruk on February 15, 2011


In regards to your recipe for Hobo Hamburgers.......what kind of ground beef ( fat content ) should I get and also what kind of grated cheese? Thank you.

By Karen on February 15, 2011


I haven't tried this, but I was wondering if Bobby could lighten it up a bit - one stick of butter is a lot.

By Donna Haffenden on February 15, 2011

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