Oven-Baked Risotto

Ingredients

• 10.8 ounce campbell's® condensed cream of mushroom with roasted garlic soup canned
• 2 tablespoons parsley fresh chopped
• 1 cup milk 
• 0.3 cup parmesan cheese grated
• 1 cup regular rice long-grain white uncooked
• 2 tablespoons sun-dried tomatoes drained chopped
• 1.5 cups water 

Equipment

• oven
• baking pan

Directions

1. 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.
2. Bake for 30 minutes. Stir the rice mixture.
3. Bake, uncovered, for 10 minutes or until the rice is tender.
4. Let stand for 5 minutes.
5. Sprinkle with the parsley.