1 c. onion, chopped
1 c. bell pepper, chopped
1 c. celery, chopped
1/4 c. butter
1 (1 lb.) round steak, cut into bite-sized pieces
1 can golden mushroom soup
1 1/2 soup cans water
2 c. instant rice
1/2 c. almonds (optional)
1 sm. can mushrooms (or 1/2 lb. fresh mushrooms)
Salt and pepper to taste
3 slices American cheese or 1/2 c. grated cheese

Brown onion, bell pepper and celery in butter. In separate skillet, brown the round steak; combine with onion, bell pepper and celery. Stir in soup and water. Add uncooked rice, almonds and mushrooms; salt and pepper to taste. Cook 10 minutes over low heat. Pour into 1 1/2 quart casserole dish and cover. Bake in 325 degree oven about 20 minutes. Remove lid. Top with cheese and bake again until cheese melts, about 8 minutes.