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Rice and Mushroom Casserole

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“Great side dish to almost any meat, such as roast chicken, broiled fish, steaks....whatever! I've used up small amounts of leftover veggies in this casserole...peas, chopped cooked broccoli - use your imagination.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°. In a skillet over medium heat, cook rice, stirring constantly, until rice is golden, about 5 minutes (it's no mistake that the rice is 'dry fried' so don't add any butter). Pour rice into a 1-quart casserole dish.
  2. In same skillet, in 2 tablespoons hot butter, cook mushrooms, onion and celery until tender, about 5 minutes. Add remaining ingredients and heat to boiling.
  3. Pour mixture from skillet over rice in casserole. Cover and bake 35 minutes or until all liquid is absorbed.
  4. With a fork, lightly toss 2 tablespoons butter into rice mixture until butter is melted and mixture is fluffy.

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