RICE CASSEROLE WITH CHEESE AND ALMONDS

Rice Casserole with Cheese and Almonds image

Easy casserole, very rich with the butter and mushroom soup, but delicious!

Provided by Rebecca Allison

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

4 cups uncooked white rice
½ cup butter
4 green onions, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (4 ounce) jar sliced mushrooms
1 cup slivered almonds
10 ounces shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan bring 8 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, in a small saucepan over medium heat, melt butter and saute green onions. Stir in soup. Combine soup mixture with cooked rice and stir in mushrooms and almonds; mix well. Spoon half of the mixture into a 1 1/2 quart casserole dish. Sprinkle half of the cheese over the mixture, then repeat the layers.
Bake in preheated oven for 20 minutes, or until cheese is melted.

Nutrition Facts : Calories 1005.4 calories, Carbohydrate 116.9 g, Cholesterol 90.3 mg, Fat 47.2 g, Fiber 4.3 g, Protein 27.9 g, SaturatedFat 22.1 g, Sodium 1144.1 mg, Sugar 3.4 g