CIDY'S RICE CASSEROLE 
2 c. rice
1 can cream of mushroom soup
6 bouillon cubes
4 c. water
1 (8 oz.) pkg. Mozzarella cheese
1 (8 oz.) container sour cream

Brown rice in skillet in small amount of vegetable oil (cover bottom of pan with oil). Turn off heat, add soup, bouillon cubes and water. Stir gently to mix. Bring to a boil. Cover, (leaving a small opening for steam to escape) lower heat to medium and cook for 20 minutes. Do not stir.

In microwaveable casserole dish layer half of the rice. Slice the Mozzarella and top the rice with 1/2 of the cheese. Then top that with the sour cream. Repeat the rice and Mozzarella layers. Microwave on high until cheese melts.

Since microwave ovens vary in power, you may need to adjust your cooking time.

 

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