Cheesy Rice Casserole
1 stick butter
4 green onions, chopped
2 (11-ounce) cans cream of mushroom soup
1 (4-ounce) jar sliced mushrooms, drained
4 cups Riceland Medium Grain Brown Rice, cooked
1 1/4 cup shredded cheddar cheese
1/2 cup slivered almonds
- Preheat oven to 350 degrees.
- Melt butter and saute onions. Mix other ingredients together, reserving a few almonds for topping.
- Place into a buttered casserole dish, and back for 30 minutes until done.
- Note: This recipe is Sabrina Estes Rodgers from cookbook of the First United Methodist Church of DeWitt, Arkansas. It was a featured dish in the 2017 Whole Grain Sampling Day Employee Potluck.