MUSHROOM RICE BAKE|
2 c. sliced fresh mushrooms
1/2 c. chopped onions
2 Tbsp. butter
2 (3 oz.) pkg. cream cheese,
1 (13 oz.) can evaporated milk
3 c. uncooked rice
1/2 c. fresh parsley
1 tsp. salt
Saute mushrooms and onions in butter until tender, not
brown. Beat eggs and cream cheese until smooth. Stir in milk;
add rice, parsley and salt and mushroom mixture. Place in 10 x
6-inch pan. Bake uncovered at 350 degrees for 40 to 50 minutes.
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