Rice Casserole with Cheese and Almonds

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

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

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.

Step: 3

Bake in preheated oven for 20 minutes, or until cheese is melted.

Per Serving: 1005 calories; protein 27.9g; carbohydrates 116.9g; fat 47.2g; cholesterol 90.3mg; sodium 1144.1mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do double-duty .