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Rice Casserole with Cheese and Almonds

By: Rebecca Allison

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

Rate/Review | Read Reviews (13)

What to Drink?
	Chardonnay

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

4 cups uncooked white rice
1/2 cup butter
4 green onions, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (4 ounce) jar sliced mushrooms
1 cup slivered almonds
10 ounces shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.