Rice Casserole with Cheese and Almonds So Tasty

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Rice Casserole with Cheese and Almonds

"Easy casserole, very rich with the butter and mushroom soup, however scrumptious!"

Ingredients :

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

Instructions :

Prep : 20M	Cook : 6M	Ready in : 40M

Preheat oven to 350 stages F (175 degrees C).
In a large saucepan convey eight cups water to a boil. Add rice and stir. Reduce warmth, cover and simmer for 20 mins. Meanwhile, in a small saucepan over medium warmth, soften butter and saute inexperienced onions. Stir in soup. Combine soup combination with cooked rice and stir in mushrooms and almonds; mix well. Spoon half of the combination right into a 1 1/2 quart casserole dish. Sprinkle half of the cheese over the aggregate, then repeat the layers.
Bake in preheated oven for 20 minutes, or till cheese is melted.

Notes :

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