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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This wonderful side dish goes well with any meat stew. I use fresh herbs on hand along with the chopped parsley to add even more flavor.Laura Crane, Leetonia, Ohio Ingredients:
3 cups cooked rice |
2 eggs, lightly beaten |
1 can (12 ounces) evaporated milk |
1 cup (4 ounces) shredded swiss cheese |
1 cup (4 ounces) shredded cheddar cheese |
1 medium onion, chopped |
1/2 cup minced fresh parsley |
6 tablespoons water |
2 tablespoons canola oil |
1 garlic clove, minced |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
Directions:
1. In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2-1/2 to 3 hours or until a thermometer reads 160°. Yield: 8 servings.
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