1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons vegetable oil
1 1/2 cups water
1 1/2 cups vegetable broth
1 (15 ounce) can tomato soup
1/2 cup chopped green onions
2 cloves garlic, peeled and minced
Preheat oven to 375 degrees F (190 degrees C).
In a large saucepan, stir together soup, oil and water. Bring to a boil, stir in broth, tomato soup and green onions. Reduce heat, cover and simmer for 30 minutes.
Stir in garlic and simmer for 10 minutes. Remove from heat and stir in lemon juice.
Pour into 2-quart casserole dish. Drizzle with butter sauce and remaining lemon juice. Pour over rice and sprinkle with remaining chopped green onions.
Bake for 35 minutes in the preheated oven. Remove from oven and allow to stand for 10 minutes before removing to a wire rack to cool completely.