Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Stick butter or margarine |
| 1 large | Onion; chopped |
| 1 cup | Diced celery |
| ½ cup | Chopped bell pepper |
| ½ cup | Sliced green onion tops |
| ¼ cup | Chopped pimientos |
| ¼ cup | Chopped parsley; fresh or dried |
| 2 cups | Cooked rice |
| 1 can | (10.75-oz) cream of chicken or cream of mushroom soup |
| 1 dash | Garlic powder |
| \N \N | Salt to taste |
| \N \N | Pepper to taste |
| 6 slices | (thick) Velveeta cheese |
| ½ cup | Buttered bread crumbs |
In skillet, melt butter or margarine and saut‚ onion, celery, bell pepper and green onion tops over medium heat. When vegetables are tender, add pimientos, parsley, rice, soup and seasonings. Cook 5 minutes longer. Put mixture into a 2 quart casserole dish and top with cheese slices and bread crumbs. Place in a 375ø oven for approximately 10 minutes, making sure cheese is melted. Yield: 8 servings.
CINDY MILLER (MRS. PATRICK)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .