Tomato, Olives and Wild Rice Casserole

[Guest guest]

Tomato, Olives and Wild Rice Casserole

 

3 cups cooked wild rice

1/2 cup chopped onion

1 cup sliced mushrooms

1/2 cup butter

1 cup canned tomatoes

1 cup chopped black olives

1 cup grated cheddar cheese

1 cup hot water

Preheat oven to 350F. Portobello onions and mushrooms in butter.

Combine all ingredients in an ungreased casserole dish, saving out a

little cheese to sprinkle on top. Stir in 1 cup hot water last, to keep

the dish moist. Sprinkle with the reserved cheese. Cover and bake for

45 minutes.