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3 cups cooked rice
1 (16 oz) can tomatoes; drained and chopped
½ cup green peppers; chopped
½ pound Velveeta; sliced
1 medium onion; chopped
1 can mushrooms
¼ tsp salt
⅛ tsp garlic powder

Cook rice. In a large bowl add tomatoes, mushrooms, pepper, onions, rice, and spices. Mix well but lightly. Pour in 1½ quart greased casserole. Arrange all cheese slices over top. Pepper lightly. Bake 350° for 30 minutes.