1 1/2 cups uncooked white rice
1/3 cup uncooked white potatoes, peeled
1 tablespoon chopped onion
1/2 teaspoon curry powder
1 teaspoon seasoning salt
1 teaspoon dried minced onion
1 teaspoon dried rosemary
4 tablespoons vegetable oil
3 cups shredded Cheddar cheese
1 (10.75 ounce) can milk
1 cup shredded Swiss cheese
Bring a large pot of water to a boil. Add rice, potatoes and onion and cook for 5 to 6 minutes or until they are tender. Drain and mash. Stir in curry powder, seasoning salt and garlic powder. Slowly pour in oil and stir just enough so that it oil coats the bottom of a 10 inch stir-fry pan.
Add mushrooms, celery and bell pepper, and saute in oil for 5 minutes. Stir in milk and cheese. Pour into pan and fill pan with water to cover. Cover and refrigerate overnight.
If you like spicy soups, stow them in the refrigerator. Pour soup over the rice and potatoes and toss with tomato, bell pepper and mushroom sauce.