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1 1/2 cups long-grain rice, uncooked
1 can cream of mushroom soup, undiluted
1 (4 ounce) can mushroom stems and pieces, undrained
1 (2 1/4 ounce) package slivered almonds, toasted
1/2 cup butter or margarine, melted
1/4 teaspoon ground nutmeg
Cook rice, omitting salt.
Stir in mushroom soup and remaining ingredients.
Spoon into a lightly greased 12 x 8 x 2-inch baking dish.
Bake, uncovered, at 350 degrees F for 30 minutes or until thoroughly heated.
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