Rice Casserole - cooking recipe

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

Preparation

Saute celery and onion in butter.
Add soup, rice and mushrooms and cook in covered casserole for 45 minutes at 350\u00b0. This amount serves 4; can be doubled.
Mushroom liquid can be saved to reheat rice in if any left over.