1 (10 1/2 oz.) can onion soup
1/2 c. butter or margarine,
1 (4 1/2 oz.) jar sliced
1 (8 oz.) can sliced water
1 c. uncooked regular rice
Combine soup and butter; stir well. Drain water chest-
nuts and mushrooms, reserving liquid. Add enough water to
reserved liquid to equal 1 1/3 cups. Add mushrooms, water
chestnuts, liquid and rice to soup mixture; stir well. Pour
into lightly greased 10 x 6 x 2-inch baking dish. Cover and
bake at 350 degrees for 1 hour. Yield 6 servings.
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.