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, .