2 c. cooked rice
2 tbsp. butter
1 chopped onion
1/4 c. bell pepper
1/4 c. chopped celery
1 can cream of chicken soup
1 tsp. curry powder
1 c. grated cheese

Cook vegetables in butter until soft and yellow. Add to this 1 can cream of chicken soup and 1 teaspoon curry powder. Mix with the rice and put in casserole. Add 1 cup grated cheese on top. Cook slow at 350 degrees for 25 minutes until bubbly.