Fish Rice Casserole
1 cup rice
1 pound cod
4 ounces canned mushrooms
1/2 cup onion, chopped
2 tablespoons margarine
3 tablespoons flour
1 1/2 cups milk
2 tablespoons pimientos, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup toasted rice cereal squares, crushed
Drain canned mushrooms; reserving the liquid. Cook the mushrooms and chopped onions in margarine until tender, about 5 minutes. Stir in flour. Gradually stir in the reserved mushroom liquid and milk. Cook, stirring constantly until thickened. Remove from the heat. Add the cooked rice, the cooked fish, chopped pimiento, salt, and pepper. Pour into a baking dish. Sprinkle crushed toasted rice cereal squares on top. Bake for 25 minutes, or until the sauce is bubbly and the top is slightly browned.
Serving Size: 4