1 c. cooked rice
10 1/2 oz. can condensed vegetable soup
3/4 c. water
1/2 c. grated cheese
Buttered bread crumbs

Drop rice gradually into 2 quarts boiling water and 1 tablespoon salt and boil gently for 20 minutes until soft, stirring occasionally. Drain and rinse with hot water.

Combine rice with soup, water and grated cheese; mix well. Turn into buttered casserole. Sprinkle buttered crumbs over top and bake in moderate oven 375 degrees for 30 minutes.