Rice supreme

Yield: 8 Servings

Measure Ingredient
1 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
Salt to taste
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, .

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