1 can water chestnuts
1 4-ounce can mushroom pieces
1 can onion soup
1 stick oleo
1 cup long-grain rice


Slice chestnuts, reserving liquid, drain mushrooms, reserving liquid. Saute chestnuts and mushrooms in butter. Add soup and 1 can of the reserved liquid. Add rice, bake at 350-degrees in a covered casserole. 

Serves 6

NOTE – I add more liquid, at least 1/2 can more than 2 cans called for. 

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