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Cook Time: 25 minutes
Ingredients:
- 1 cup uncooked long-grain rice
- 1/2 teaspoon ground nutmeg
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 can (4 ounces) sliced mushrooms, drained
- 1/2 cup coarsely chopped pecans
- 1/2 cup melted butter
Preparation:
Cook rice according to package directions then rinse. Season cooked rice with nutmeg. In a well-greased casserole, spoon in a
layer of rice, a layer of undiluted mushroom soup, mushrooms, and pecans. Repeat layers,
ending with nuts on top. Pour melted butter over all. Bake for 20 to 30
minutes at 350°. Serves 6 to 8.
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