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Mushroom – Rice Casserole Recipe

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This recipe for Mushroom – Rice Casserole, by , is from Youngblood Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Wheeler


1 C. chopped celery
½ C. chopped onion
½ C. chopped green pepper
4 oz. can mushrooms, pieces and stems
¼ C. butter
¼ C • chopped pimiento
1 C. milk
½ C. long grain rice
½ t. salt
1/8 t. pepper
¼ cup minced parsley
10 ½ oz. can cream of chicken soup

In skillet sauté celery, onion, green pepper and mushrooms in butter until tender. Stir in all remaining ingredients except parsley.
Pour into 1 ½ quart casserole. Cover and bake at 350 for 50-60 minutes, stirring occasionally until rice is tender. Sprinkle with parsley.
Bake uncovered, 10 minutes longer.




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