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WILD RICE MUSHROOM CASSEROLE 4 oz. wild rice 1 (16 oz.) pkg. fresh mushrooms 1 can cream of mushroom soup 1/2 c. butter or margarine 2 cubes chicken bouillon, dissolved in 1/4 c. hot water Wash rice thoroughly. Pour boiling water over it to cover. Cover pan tightly. Let stand 10 minutes. Repeat 4 to 6 times. Saute sliced fresh mushrooms in butter. Add soup and bouillon. Alternate layers of rice and mushrooms. Bake in oven at 325 degrees for 1 hour in casserole. Serves 6. To Serve 24: 1 lb. wild rice 4 boxes fresh mushrooms 3 cans mushroom soup 3/4 lb. butter 5 cubes chicken bouillon, dissolved in 2 c. water This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!