Mushroom Rice Casserole

• 2 c. uncooked rice
• 1 medium onion, chopped
• 3 ribs celery, chopped
• 1 large green pepper, chopped
• 2 cans cream of mushroom soup
• 8 oz. sauteed mushrooms, chopped
• 4 c. milk
• 1/2 stick butter
• salt and pepper

1. Put rice (uncooked) in 4-quart covered casserole.
2. Saute mushrooms and drain any excess water, then add to rice.
3. Saute onion, celery and green pepper in 1/2 stick butter; add to rice and mushrooms.
4. Add salt and fresh pepper to taste.
5. Blend together.
6. Then mix in 2 cans cream of mushroom soup and blend in with rice.
7. Add 4 cups whole milk and mix well.
8. Bake at 350u0b0 for 50 minutes.
9. Then uncover and bake for 10 more minutes.
10. Stir a few times during baking.
11. If rice seems dry when done, you can add in 1/2 cup milk after out of oven.
12. Goes good with steak or chops.

rice, onion, celery, green pepper, cream of mushroom soup, mushrooms, milk, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=713320 (may not work)