Yield: 12 Servings
|1 cup||Uncooked rice|
|¾ \N||Stick butter|
|½ large||Bell pepper; chopped|
|1 \N||Onion; chopped|
|2 \N||Celery rib tops; chopped|
|1 can||(10.75-oz) cream of mushroom soup|
|\N \N||Salt to taste|
|\N \N||Pepper to taste|
|1 cup||Grated mild Cheddar cheese|
|1 cup||Grated sharp Cheddar cheese|
Cook rice in 3 cups of water until tender. Saut bell pepper, onion and celery in butter. Dilute mushroom soup with ¾ can water, and heat to a boil. Add sauted pepper, onion and celery. Add basil, marjoram, curry, salt and pepper. Mix with rice and transfer to a buttered baking dish. Top with the mixed cheeses and bake at 350ø for 20 minutes or until hot. Yield: 12 servings.
CINDY WAGE (MRS. OLIN)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .