Rice Casserole with Cheese and Almonds |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Easy casserole, very rich with the butter and mushroom soup, but delicious! Ingredients:
4 cups uncooked white rice |
1/2 cup butter |
4 green onions, chopped |
2 (10.75 ounce) cans condensed cream of mushroom soup |
1 (4 ounce) jar sliced mushrooms |
1 cup slivered almonds |
10 ounces shredded cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Bake in preheated oven for 20 minutes, or until cheese is melted.
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