3 c. cooked rice
2 c. cooked cut chicken, turkey, ham, pork or tuna
1 c. sliced celery
4 oz. can sliced mushrooms, drained (reserve liquid)
10 1/2 oz. can condensed cream of mushroom soup
1 tbsp. dry onion soup mix
1/4-1/2 tsp. curry powder (opt.)
1/8 tsp. pepper
1/2 c. dairy sour cream

Combine rice, meat, celery and mushrooms in a greased 1 3/4 quart casserole.

Combine mushroom soup, dry onion soup mix, curry powder and pepper in saucepan. Cook and stir until blended and heated through. Add sour cream and mix well.

Pour over rice mixture in casserole and toss gently until thoroughly blended. If additional moisture is desired, add reserved mushroom liquid as needed. Bake, covered in a preheated 375 degree oven about 1 hour. Serves 4 to 6.