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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Who says rice has to be plain? Everyone will rave about the subtle flavors in this easy-to-assemble casserole. Fresh parsley and cheddar cheese lend to its terrific color, while celery salt makes it taste great.Mary Alice Stefancik, Westlake, Ohio Ingredients:
2 eggs, beaten |
2 cups milk |
2 cups cooked rice |
1 cup chopped fresh parsley |
1/2 cup butter, melted |
1 tablespoon finely chopped onion |
1 teaspoon celery salt |
1/2 teaspoon salt |
3/4 cup shredded cheddar cheese |
Directions:
1. In a bowl, combine eggs, milk and rice. Stir in parsley, butter, onion, celery salt and salt. Pour into a greased 2-qt. baking dish; sprinkle with cheese. Set dish in a 13-in. x 9-in. pan; add 1 in of hot water to pan. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Yield: 4-6 servings.
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