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Rice Casserole with Cheese and Almonds recipe |
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6 servings
Ingredients:
4 cups uncooked white rice1/2 cup butter4 green onions, chopped2 (10.75 ounce) cans condensed cream of mushroom soup1 (4 ounce) jar sliced mushrooms1 cup slivered almonds10 ounces shredded Cheddar cheese
Instructions:
Preheat oven to 350 degrees F (175 degrees C).In a large saucepan bring 8 cups water to a boil. Add rice and stir.Reduce heat, cover and simmer for 20 minutes. Meanwhile, in a small saucepan over medium heat, melt butter and saute green onions. Stir in soup. Combine soup mixture with cooked rice and stir in mushrooms and almonds; mix well. Spoon half of the mixture into a 1 1/2 quart casserole dish. Sprinkle half of the cheese over the mixture, then repeat the layers.Bake in preheated oven for 20 minutes, or until cheese is melted.
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