1 box long grain and wild rice
Green onions, chopped
1 can cream of mushroom soup
1 (4 oz.) can mushrooms, sliced
2 tbsp. butter
8 oz. cheddar cheese, grated
1 pkg. almonds, sliced

Prepare rice according to directions on package. Saute green onions in butter until tender. Add liquid drained off of mushrooms. Stir in mushroom soup. When rice is cooked, pour into casserole baking dish. Layer soup and onion mixture on top of rice. Layer sliced mushrooms over soup. Sprinkle grated cheese on top of mushrooms. Top with sliced almonds. Bake at 350 degrees for 20 to 30 minutes or until cheese is melted and lightly browned.