Rating: 3.5 stars
18 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0

Easy casserole, very rich with the butter and mushroom soup, but delicious!

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large saucepan bring 8 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, in a small saucepan over medium heat, melt butter and saute green onions. Stir in soup. Combine soup mixture with cooked rice and stir in mushrooms and almonds; mix well. Spoon half of the mixture into a 1 1/2 quart casserole dish. Sprinkle half of the cheese over the mixture, then repeat the layers.

  • Bake in preheated oven for 20 minutes, or until cheese is melted.

Nutrition Facts

1005 calories; protein 27.9g; carbohydrates 116.9g; fat 47.2g; cholesterol 90.3mg; sodium 1144.1mg. Full Nutrition
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