Wild Rice Casserole I

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 onions, finely chopped
• 3 celery, thinly sliced
• 2 (6 ounce) packages dry instant long grain and wild rice mix
• 2 1/2 cups water
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup butter
• 1/2 pound processed American cheese
• 1/2 cup sliced fresh mushrooms

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large skillet over medium heat. Add the chopped onions and sliced celery and cook for 5 minutes, stirring, until softened.

2. Add the sliced fresh mushrooms to the skillet and cook for 3 more minutes, stirring occasionally.

3. Cut the processed American cheese into small cubes.

4. Grease the inside of a slow cooker. Add the sautéed vegetables, the dry rice mix with its seasoning, the cheese cubes, and the cream of mushroom soup.

5. Pour in the 2 1/2 cups of water and stir everything together until the soup is mostly blended and the rice is evenly coated.

6. Cover and cook on low for 4 hours, stirring once halfway through, until the rice is tender and the liquid is absorbed.

7. Stir well before serving. Keep warm until ready to serve.