Parsley rice casserole

Yield: 1 servings

Measure Ingredient
2 eaches Eggs, beaten
2 cups Milk
2 cups Cooked rice
1 cup Chopped fresh parsley
½ cup Butter or margarine, melted
1 tablespoon Finely chopped onion
1 teaspoon Celery salt
½ teaspoon Salt
¾ cup Shredded cheddar cheese

In a bowl, combine eggs, milk and rice. Stir in parsley, butter, onion, celery salt and salt. Pour into a greased 2-quart baking dish; sprinkle with cheese. Set dish in a 13x9x2" pan; add 1" of hot water to pan. Bake at 350 degrees for 50-60 minutes or until a knife inserted in the center comes out clean. Serves: 4-6 From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson - Cooking

Submitted By DEBBIE CARLSON On 10-16-94

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