"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Wild Rice Casserole, by Martha Muller, is from DAEOC Delights,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bx. Long Grain / Wild Rice ~ cooked as directed 1 Onion ~ chopped 1 Bell Pepper ~ chopped 1 stick Oleo 1 can Mushroom Soup 1 c. Half and Half American Cheese
Saute onion, bell pepper and oleo. Mix sauted mixture with cooked rice & mushroom soup. Pour into casserole dish. Cover with slices of American Cheese & pour 1 cup of Half and Half over cheese. Bake at 350 degrees for 45 minutes.
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