n bed of hot Italian Mushroom Rice and spoon on gravy.
Cook rice according to directions on package.
Cook frozen broccoli a couple of minutes in boiling water.
Warm Cheez Whiz in microwave and add to cream soup.
Layer 1/2 rice, all broccoli, 1/2 soup and cheese mix, onion rings, rest of rice and rest of soup and cheese mixture.
Bake at 350\u00b0 for 30 minutes.
inute. Drain.
Combine chicken, rice and contents of seasoning packet
In a large, heavy pot, brown sausage.
Drain grease in a colander.
In the same pot, saute celery, onion, bell pepper and garlic in small amount of chicken broth.
Add remaining chicken broth and the drained sausage.
To this, add mushroom soup, celery soup, drained water chestnuts and mushrooms; stir well.
Add rice, enclosed herb packet and almonds.
Pour into a 16 x 9-inch baking dish.
Cover with foil.
Bake at 350\u00b0 for 1 1/2 hours.
Pour rice in pan; pour 1 cup of broth over.
Layer chicken in pan.
Mix soups and milk together and pour in pan.
Mix melted oleo, stuffing and 1 cup broth; pour over.
Bake at 325\u00b0 for 30 minutes.
uart casserole dish.
In a large bowl combine the cooked rice
rease 3 quart (13x9x2 ideally) casserole with butter, save remaining.
Put rice (uncooked) in 4-quart covered casserole.
Saute mushrooms and drain
am spray a 2-quart casserole dish (or one large enough
Heat butter in skillet. Finely chop onion and mushrooms. Saute both 3-5 minutes.
Stir in rice and saute for 3 minutes longer, stirring constantly.
Stir in the soup and consumme. I have also used chicken broth depending on what I am serving.
Pour the mixture into a greased casserole, cover, and bake at 350 degrees for 45 to 60 minutes. Check the rice after 30 minutes; if it is drying out add a little boiling water.
f necessary.
For the mushroom rice, heat the remaining 2 tbsp
Cook rice as directed.
Mix in butter and nutmeg.
Mix mushrooms with soup and salt to taste.
In casserole, alternate soup and rice, ending with soup.
Bake at 350\u00b0 for about 20 minutes.
Add toasted pecans before taking from oven.
Serves 6.
Heat the butter in a skillet. Saut the mushrooms and onions for 3 to 5 minutes, then stir in the rice and saut for 3 minutes longer, stirring constantly. Stir in the soup and consomm. Pour the mixture into a greased casserole. Cover and bake at 350\u00b0 for 45 to 60 minutes. Check the rice after 30 minutes; if it is drying out, add a little boiling water.
In 10-inch skillet, brown dry rice.
Pour into medium casserole dish.
In same skillet, melt margarine.
Saute onions, mushrooms and seasonings until onions turn transparent.
Add broth and stir continuously to boil.
Butter a 2-quart casserole dish with the stick of margarine and place the rest of the margarine stick in dish.
Add rest of the ingredients; stir.
Bake at 350\u00b0 for about 1 hour.
For first 45 minutes, rice will appear raw, but it is always done in an hour.
This is a very simple yet delicious rice casserole.
Place the ingredients in a pre-sprayed or greased casserole dish.
If you like you can add frozen vegetables (I prefer peas or corn) in the last 15 minutes of cooking.
Bake at 350 for approximately 45 minutes to 1 hour, stirring a few times.
Heat butter in a skillet.
Saute the mushrooms and onions for 5 minutes.
Stir in the rice and saute for 3 more minutes, keep stirring.
Pour the mixture into a greased casserole dish.
Cover and bake for 45-60 minutes at 350 degrees.
If it seems dry half way during cooking add a little bit of boiling water.
Mix 2 bouillon cubes in hot water and set aside until mixed well.
Saute green pepper, onion and celery in butter after chopping up.
In a medium casserole dish, mix all ingredients and stir well.
Salt to taste.
Bake covered at 325\u00b0 for 1 hour.
Preheat oven to 350\u00b0.
Mix all ingredients together.
Bake for 1 hour in covered casserole dish.
Cook rice according to package directions.
Stir in soup, cheese and broccoli.
Cover and bake at 375 degrees for 30 minutes.
Remove cover and brown.