Mushroom Rice Casserole
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A home-kitchen version of mushroom rice casserole, written step by step so it's easy to follow built around good rice and pantry staples.
Ingredients
- 1 can cream of mushroom soup
- 1 small can sliced mushrooms
- 1 c. broken pecans, toasted
- 1/2 c. melted butter
- 1 c. rice
- salt to taste
- 1 tsp. nutmeg
Method
Cook rice as directed.
Mix in butter and nutmeg.
Mix mushrooms with soup and salt to taste.
In casserole, alternate soup and rice, ending with soup.
Bake at 350° for about 20 minutes.
Add toasted pecans before taking from oven.
Serves 6.
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