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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.

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