WILD RICE AND MUSHROOM CASSEROLE

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  • 1  8 oz package of wild rice cooked

  • 2 large onions chopped

  • 1 stalk of celery chopped

  • 1 medium can mushrooms drained and chopped/sliced

  • 1  ½ # soft cheese (Monterey jack)

  • Coffee cream

Sauté onions and celery in butter until transparent, but not browned.  Add mushrooms, cheese and rice.  Mix well. Pour into Pyrex baking dish.  Add
cream to almost cover.  Bake covered at 375 degrees for 40-50 minutes