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1 1/2 cups long grain rice
1 stick margarine
1 can French onion soup
1 (8-ounce) can sliced water chestnuts
1 (4-ounce) can mushrooms

Heat and melt margarine in onion soup. Drain chestnuts and
mushrooms into soup can. Add water to can to fill can. Mix with
soup and add rice. Place in 13x9-inch baking dish. Cover and bake
at 325 degrees for 45-60 minutes until liquid is absorbed.

Yield: 6-8 servings.

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