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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe is from River Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS (Margaret Lusco). Excellent side dish! Ingredients:
2 cups rice, cooked |
1 egg |
1/4 cup oil |
1 (5 ounce) can evaporated milk |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (4 -5 ounce) can sliced mushrooms (small can) |
1 cup sharp cheddar cheese, shredded |
1 medium onion, chopped |
1 cup parsley, chopped |
1/3 cup green bell pepper, chopped |
salt and pepper, to taste |
Directions:
1. Cook rice in salted water, drain well.
2. Add oil to beaten egg.
3. Add this to cooked rice along with milk and mushroom soup; stir.
4. Add onion, bell pepper, and parsley; mix.
5. Then stir in cheese and sliced mushrooms.
6. Add salt and pepper to taste.
7. Grease 2 quart casserole dish.
8. Bake at 350 degrees for 1 hour.
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