Quick Rice Casserole Recipe
Ingredients
| Bacon Slices | 5 , diced | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Mushrooms | 1 Can (10oz), sliced | |
| Water | ||
| Canned tomatoes | 1 Cup (16 tbs) | |
| 1 envelope dehydrated onion-soup mix | ||
| 1 1/3 cups precooked rice | ||
| Shredded Cheddar cheese | 3/4 Cup (16 tbs) | |
Directions
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.
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.
Chef
