Yield: 4 Servings
Measure | Ingredient |
---|---|
2 cups | Cooked rice |
2 \N | Eggs; beaten |
⅔ cup | Soybean oil |
1 can | (small) pet milk |
1 medium | Onion; chopped |
½ cup | Grated American ceese |
2 cans | Cream of mushroom soup |
1 \N | Jar (small) mushrooms; drained |
\N \N | Salt & pepper to taste |
3 tablespoons | Dried parsley (or fresh) |
Add oil to beaten eggs. Combine rice with remaining ingredients and add to egg mixture. Pour in 9x13-inch casserole dish. Bake 45 to 50 minutes at 325 degrees. It should be bubbly and lightly browned.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .