Brown rice and cheese

Yield: 8 Servings

Measure Ingredient
½ cup Butter or margarine
1 large Onion; chopped
1 Green pepper; chopped
1 can Mushroom soup; diluted with
1 can Water
1 cup Uncooked brown rice
½ pounds Cheddar cheese; grated
Salt and pepper to taste
Bread crumbs

Cook rice (see "Arkansas Brown Rice"). While rice is cooking, melt butter in skillet. Add onion and green pepper, fry until partially cooked. Add salt and pepper along with diluted soup and cook until onion and pepper are tender. Fold cooked rice into soup mixture and place in a 2-quart casserole; top with cheese and bread crumbs. Heat uncovered in oven at 350 degrees for

30 minutes.

NOTE: Brown rice is raw rice which has not been polished to the white stage usually seen.

ARKANSAS RICE DEPOT, INC.

PO BOX 808, 825 W. THIRD STREET LITTLE ROCK, AR 72203

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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