You may also like
Ingredients
- 3/4 c. rice (uncooked)
- 1 can beef bouillon
- 1 medium jar or can of chopped mushrooms, drained
- 1/2 c. celery
- 1/2 c. onion
- 1/2 stick oleo or butter
Method
- Saute celery and onion in butter.
- Add soup, rice and mushrooms and cook in covered casserole for 45 minutes at 350°. This amount serves 4; can be doubled.
- Mushroom liquid can be saved to reheat rice in if any left over.