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Almond Rice



  • 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


  1. Cook rice, omitting salt.
  2. Stir in mushroom soup and remaining ingredients.
  3. Spoon into a lightly greased 12 x 8 x 2-inch baking dish.
  4. Bake, uncovered, at 350 degrees F for 30 minutes or until thoroughly heated.

Serves 6

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