Quick Rice Casserole
|Bacon slices||5 , diced|
|Diced celery||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||1 Can (10 oz)|
|Water||1 Cup (16 tbs)|
|Canned tomatoes||1 Cup (16 tbs)|
|Dehydrated onion soup mix||1 Ounce (1 Envelope)|
|Precooked rice||1 1⁄3 Cup (21.33 tbs)|
|Shredded cheddar cheese||3⁄4 Cup (12 tbs)|
Fry bacon until crisp.
Pour off all except 2 tablespoons drippings.
Add celery to drippings and saute until tender.
Drain and measure mushroom liquid and add water to make 1 1/2 cups.
Mix with tomatoes, onion soup, rice and 1 1/2 cup cheese in buttered 1 1/2 -quart casserole.
Stir in mushrooms, celery and bacon.
Top with remaining cheese.
Cover and bake in a 375° F oven for 20 minutes or until rice is tender.