ADVOCATE-TESTED RECIPE

Donna’s Baked Rice Casserole

Serves 8. Recipe is from Donna Montgomery.

2 tbls. butter or vegetable spray

¼ cup chopped bell peppers

½ cup chopped green onions with tops

1 (8-oz.) pkg. sliced fresh mushrooms

1 (8-oz.) can sliced water chestnuts, drained

1½ cups raw rice

1 (10¾-oz.) can French onion soup

Water

½ tsp. salt, optional

1. Preheat oven to 350 degrees.

2. Sauté bell peppers and onions in butter or vegetable spray. Add fresh mushrooms and cook until soft. Add water chestnuts and raw rice. Cook 2 or 3 minutes. Place mixture in 3-quart casserole dish.

3. Combine French onion soup and enough water to make 3 cups, salt and stir into rice mixture. Cover tightly with foil or casserole lid and bake in preheated 350-degree oven for 1 hour.