Rice Casserole with Cheese and Almonds Recipe

Rice Casserole with Cheese and Almonds Recipe

  • 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
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in preheated oven for 20 minutes, or until cheese is melted.
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