Rice Casserole with Cheese and Almonds

4 cups uncooked white rice

½ cup butter

4 green onions, chopped

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (4 ounce) jar sliced mushrooms

1 cup slivered almonds

10 ounces shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

In a large saucepan bring 8 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, in a small saucepan over medium heat, melt butter and saute green onions. Stir in soup. Combine soup mixture with cooked rice and stir in mushrooms and almonds; mix well. Spoon half of the mixture into a 1 1/2 quart casserole dish. Sprinkle half of the cheese over the mixture, then repeat the layers.

Bake in preheated oven for 20 minutes, or until cheese is melted.