Wild Rice Casserole

Serves 8

2 boxes (6 oz. each) Uncle Ben’s Long Grain and Wild Rice Blend

8 ounces Velveeta, cubed and melted in microwave

8 ounces sliced water chestnuts, drained

¾ cup fresh mushrooms

3 Tablespoons butter or margarine

1 cup onion, chopped

2 ounce jar diced pimento, drained

1. Preheat oven to 350°. 
2. Prepare and drain rice according to package directions; set aside.
3. Melt butter in a small skillet and saute onion and mushrooms until tender.
4. Combine all ingredients with rice and stir well.
5. Pour into a greased 2 quart casserole dish and cover with foil.
6. Bake for 25 minutes.