"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rice Casserole Recipe

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This recipe for Rice Casserole, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mrs. W. K. Taylor

Category:
Category:

Ingredients:  
Ingredients:  
1 c. uncooked rice
1 stick oleo
1 can onion soup
1 can beef broth bouillon
1 can mushrooms


Directions:
Directions:
Place rice in skillet with stick of oleo. Brown rice in oleo. Preheat oven to 350 degrees. Put onion soup and beef broth along with mushrooms in casserole. Put browned rice in casserole. Cook about 40 minutes. Good with ham.

 

 

 

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