Rice Casserole

Directions

1. 1
   Cut large mushrooms in half and leave small ones whole.
2. 2
   Boil mushrooms in 1 1/2 cups of water for 10 minutes.
3. 3
   Save 1 cup of mushroom stock.
4. 4
   Add olives, mushrooms, stock, rice and seasoning packet; stir well.
5. 5
   Add olive oil.
6. 6
   Drop tomatoes in boiling water and remove as soon as skin loosens.
7. 7
   Peel and quarter, then add to rice.
8. 8
   Add onion and cheese and stir.
9. 9
   Refrigerate overnight, then add 1 cup of boiling water and bake for 1 hour at 425°.