Yield: 10 servings
Measure | Ingredient |
---|---|
2 cups | RICE UNCOOKED |
3 cans | 10 1/2 oz. ONION SOUP |
20 ounces | BEEF BOUILON |
2 ounces | SLIVERED ALMONDS |
½ cup | MARGARINE, CUBED |
IN A LARGE BOWL COMBINE RICE, ONION SOUP, BOUILLON, ALMONDS AND MARGARINE.
PLACE IN A 2 QUART CASSEROLE DISH, COVER AND BAKE AT 350 DEG F. FOR 2 HOURS. STIR OCCASIONALLY TO BE SURE MARGARINE MELTS EVENLY.