Rice Casserole with Cheese and Almonds Recipe

Ingredients
<br>- 4 cups uncooked white rice
<br>- 1/2 cup butter
<br>- 4 green onions, chopped
<br>- 2 (10.75 ounce) cans condensed cream of mushroom soup
<br>- 1 (4 ounce) jar sliced mushrooms
<br>- 1 cup slivered almonds
<br>- 10 ounces shredded Cheddar cheese
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 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.
<br>step 3: Bake in preheated oven for 20 minutes, or until cheese is melted.
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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
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 3: Bake in preheated oven for 20 minutes, or until cheese is melted.

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