Title: Fried Rice Casserole
Categories: All newly t, Pasta and r
Yield: 4 Servings

1 tb Margarine
1 c Uncooked long grain rice
1 md Onion; chopped
1 cn (10 3/4 oz.) Chicken Gumbo
-soup
1 1/2 c Boiling water
2 Bouillon cubes; chicken or
-beef
1/2 c Fat free egg substitute

Preheat oven to 350 degrees. In medium skillet over medium heat, melt
margarine. Add rice and stir to coat; cook and stir until rice is golden
brown, about 6 minutes. Put browned rice into 3-quart casserole with lid.
In same skillet, add chopped onions and saute until transparent; add to
rice. Pour soup over rice mixture.

Pour boiling water into bowl, add bouillon cubes and stir to dissolve. Pour
over rice mixture. In small skillet, scramble egg substitute until dry and
cut into small pieces; sprinkle on top of rice mixture. Cover casserole and
bake for 1 hour. Serves four to five.

Recipe by: Cincinnati Enquirer Posted to MC-Recipe Digest V1 #751 by
L979@aol.com on Aug 21, 1997