1 c. cooked rice (wild or other)
5 slices bacon or 1/2 jar real bacon bits
1/4 c. finely chopped onion
2 (10 3/4 oz.) cans cream of potato soup
8 oz. Cheese Whiz or Velveeta
4 c. milk; for richer creamier recipe, substitute canned evaporated milk for all or part of recipe

Saute onion. Add 2 cans of soup, milk, cheese and cooked rice and cooked, crumbled bacon. Heat until cheese is completely melted and soup is creamy. Now it is ready to serve. Serves 4 to 5. Great with salad and bread for a hearty dinner.