Rice Casserole with Cheese and Almonds

Rice Casserole with Cheese and Almonds Easy casserole, very rich with the butter and mushroom soup, but delicious!

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 20 mins

    TOTAL : 40 mins

    SERVING : 6

    YIELD : 6 servings

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

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  • 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.

Per Serving: 1005 calories; protein 27.9g; carbohydrates 116.9g; fat 47.2g; cholesterol 90.3mg; sodium 1144.1mg.