Rice Casserole with Cheese and Almonds Good Recipes

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Rice Casserole with Cheese and Almonds

"Easy casserole, very rich with the butter and mushroom soup, but delicious!"

Ingredients :

four cups uncooked white rice
1/2 cup butter
four inexperienced onions, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (4 ounce) jar sliced mushrooms
1 cup slivered almonds
10 oz shredded Cheddar cheese

Instructions :

Prep : 20M	Cook : 6M	Ready in : 40M

Preheat oven to 350 ranges F (a hundred seventy five tiers C).
In a big saucepan deliver 8 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, in a small saucepan over medium heat, soften butter and saute inexperienced onions. Stir in soup. Combine soup aggregate with cooked rice and stir in mushrooms and almonds; blend well. Spoon 1/2 of the mixture into a 1 half quart casserole dish. Sprinkle half of of the cheese over the aggregate, then repeat the layers.
Bake in preheated oven for 20 mins, or till cheese is melted.

Notes :

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