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Rice Casserole Recipe


1 tablespoon vegetable oil

1/2 teaspoon salt

1 onion, chopped

1/4 cup white wine

1 egg

1 cup water

1 (10 ounce) can condensed chicken broth

1 cup uncooked white rice

1 (10 ounce) package frozen chopped spinach, thawed

1 (8 ounce) can condensed cream of chicken soup

1 (8 ounce) package cream of mushroom soup

1/2 cup grated Parmesan cheese

1 cup sliced celery

1 cup sliced mushrooms


Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium heat, heat oil and salt. Saute onion, stirring frequently, for 3 minutes. Stir in wine, egg, and water. Place pan in oven to reduce heat and continue to cook for 1 minute. Pour about 1/2 of liquid into bottom of 8x8 inch dish and sprinkle with remaining 1/2 cup flour. Transfer to baking dish. Arrange slices of celery and mushrooms on top of celery mixture.

Bake uncovered in preheated oven for 20 minutes, or until lightly browned. Reduce heat to 350 degrees F (175 degrees C).

Remove foil from oven and pour soup mixture into oven. Bake uncovered for another 15 minutes, or until creamy. Serve hot or cold.