Rice And Mushroom Casserole
|Water chestnuts||1 Can (10 oz), sliced|
|Canned mushrooms||4 Ounce|
|Water||1 Cup (16 tbs)|
|Raw rice||1 Cup (16 tbs)|
|Onion soup||1 Cup (16 tbs) (Campbell'S)|
Drain water chestnuts and mushrooms, reserve liquid.
Add water to make 3/4 cup of liquid.
Stir rice into butter and add water chestnuts and mushrooms.
Cook for 10 minutes.
Add soup and liquid.
Pour into 1 1/2 or 2-quart casserole.
Bake at 300 degrees for 1 hour.