RICE AND MUSHROOM CASSEROLE
From: Ann McColm
1 CUP OF LONG GRAIN RICE
2 CUPS OF WATER
1 CAN OF MUSHROOMS AND LIQUID
2 TBSP. OIL
2 TBSP. SOY SAUCE
2 HEAPING TBSP. DRY ONION SOUP MIX
STIR AND PUT IN A CASSEROLE WITH THE LID ON AND
BAKE AT 350 FOR 45 MIN.
ADD 1 CUP FROZEN PEAS
PUT THE LID BACK ON AND COOK FOR ANOTHER
15 MIN.
DOUBLES WELL
