Rice casserole



Published:

Recipe from Mrs. Hugh Chaffee of Anchorage as printed in the Great Lander Cookbook in 1974.

 

¼ pound margarine (1 cube)

1 cup long grain rice

1 medium onion, chopped

4 ounce can of mushroom stems and pieces

1 envelope Lipton chicken noodle soup

3 cups water

 

Melt margarine in large skillet. Add rice and stir until brown. Add onions and noodles from soup mix. Keep stirring until noodles start to brown. Add mushrooms (including liquid), water and seasoning from soup and stir until dissolved. Pour into 2 quart buttered casserole and bake in a 350-degree oven covered for one hour or until rice is done. Serve with meat or chicken. Will serve 6-8. For a variation, sprinkle with grated cheese just before taking from the oven.

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