1 stick butter
1 can mushrooms
1 can water chestnuts, sliced
1 can onion soup
1 c. rice

Drain chestnuts and mushrooms. Save water, melt butter, slice and add chestnuts and mushrooms. Cook a few seconds. Stirring, add soup. Fill soup can with saved water from chestnuts and mushrooms and finish filling can with water. Add to mixture. Pour over 1 cup rice and stir. Bake 1 hour at 350 degrees in a covered casserole dish.