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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Mushroom – Rice Casserole Recipe

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This recipe for Mushroom – Rice Casserole is from Youngblood Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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