"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rice and Mushroom Casserole Recipe

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This recipe for Rice and Mushroom Casserole, by , is from The Van Hook/Harnagel 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!

Contributor:  
Contributor:  
Arlene Harnagel

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Regular Raw Rice
1 can French Onion Soup
3/4 can water
1 Stick Oleo/Butter
1 jar 2 1/2 ounce sliced mushrooms (I use fresh 8ounces sometimes too)

Directions:
Directions:
Put Rice in 2 quart greased casserole bowl with lid
Then put onion soup, water and stick of butter and mushrooms in that order.

Do not stir.

Bake at 350 for 1 1/2hour

Number Of Servings:
Number Of Servings:
12 servings

 

 

 

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