(6-oz) wild rice; or long grain and wild rice; cooked
1/2
c
Mayonnaise
1
cn
(16-oz) French style green beans; drained
1
cn
(10.75-oz) cream of celery soup
1/2
c
Sliced water chestnuts
1/4
ts
Salt
Pepper to taste
1
Lemon; juice of (optional)
1
c
Grated Cheddar cheese
INSTRUCTIONS
Saut. green pepper and onion in 2 Tablespoons butter. Combine all
ingredients and place in a greased 2 quart casserole dish. Bake at 350°,
uncovered, for 25 to 30 minutes. Top with grated cheese and cook 5 more
minutes or until cheese is melted. Yield: 6 to 8 servings.
ROBIN LAWRENCE (MRS. SCOTT)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”
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