REGATTA RICE

Mary Jo White

1 can beef consommé soup

1 can onion soup

1 stick margarine

1 (4 oz.) can mushrooms, drained

3/4 cup grated sharp cheese

1 1/2 cup long grain rice

 

Combine soups, margarine, mushrooms, and cheese in a saucepan. Cook and stir over low heat until margarine melts.

Pour into casserole.  Add rice, stir, cover and bake in preheated oven 350 degrees for 1 hour. Fluff after 1/2 hour.

 

MUSHROOM CASSEROLE

Corky Kelsey

1 lb. mushrooms

2 Tbsp. butter

1/3 cup sour cream

1/4 tsp. salt and pepper

1 Tbsp. flour

1 tsp. parsley flakes

1/2 cup cheddar cheese

 

Saute mushrooms in butter until light brown. Saute 2

minutes. Blend next 4 ingredients until smooth. Blend into mushrooms. Pour into 8 inch square baking dish. Sprinkle parsley and cheese over top. Bake uncovered 425 degrees for 10 minutes.

 

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