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1 can beef bouillon soup
1 can French onion soup
1 stick of margarine
1 cup of rice
1 (4-ounce) can of mushrooms, drained, optional
1 (8-ounce) can sliced water chestnuts, drained,

Mix all ingredients and place in 2-quart covered casserole
dish. Bake at 350 degrees for 1 hour. Remove top and continue to bake
until liquid is absorbed.

Yield: 6 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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