RICE AND MUSHROOM CASSEROLE
From:  Ann McColm

1 CUP OF LONG GRAIN RICE
2 CUPS OF WATER
1 CAN OF MUSHROOMS AND LIQUID
2 TBSP. OIL
2 TBSP. SOY SAUCE
2 HEAPING TBSP. DRY ONION SOUP MIX
STIR AND PUT IN A CASSEROLE WITH THE LID ON AND
BAKE AT 350 FOR 45 MIN.

ADD 1 CUP FROZEN PEAS
PUT THE LID BACK ON AND COOK FOR ANOTHER
15 MIN.

DOUBLES WELL

 

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