1 stick butter
1 c. raw rice
1 (6 oz.) can water chestnuts, drained & sliced
1 lb. fresh mushrooms, sliced
1 (10 oz.) can onion soup
3/4 c. water

Preheat oven to 300 degrees. In a large skillet melt butter, add rice, water chestnuts and mushrooms. Cook for 10 minutes over low heat until rice is golden brown. Add onion soup and water. Mix well, pour into covered casserole. Bake about 1 hour and 10 minutes or until firm.