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For Murray S

Oct 10, 1995 10:35 AM
by Ann E. Bermingham

Tried to send this to your e-mail address and it was sent back, so I decided to
post it to roots. Knew that the recipe things was a bit off-the-wall for this
extremely intellectual and esoteric theos-list, but this casserole was so great
I just had to share it.

- ann

Wild Rice and Artichoke Casserole
(from the world famous gourmet vegetarian kitchen of The Theosophical Society in
Wheaton, IL)

1 box wild & long grain rice, prepared
2 c shredded Monterey Jack cheese
2 chopped tomatoes
1/2 c each of mayonnaise & sour cream
4 chopped green onions
1/2 c bread crumbs
2 cans artichoke hearts, rinsed and quartered

Mix mayonnaise, sour cream and green onions together in a bowl. Layer in a
greased casserole the rice, half of the cheese, bread crumbs, artichokes and
tomatoes. Top with mayonnaise mixture and rest of the cheese. Bake at 350
degrees for 30 - 40 minutes. Serves six.

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