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Cut
peppers, onions and celery into
medium small pieces. Sauté
in 1/4 lb. butter in tightly
covered pan over very slow fire.
Wash rice several times in lots
of water. Cook rice with
plenty of water, and 1 tsp.
salt, until tender. Drain
until dry. Mix with
sautéed vegetables and place in
casserole. Add mushroom
soup and sliced mushrooms.
Cover with cream (not milk) and
grated cheese, and add more
butter. Bake 30 minutes in
moderate (350 F.) oven. |
