Cheese and Rice Casserole
A delicious and easy-cheesy rice side dish.
1 (10.75-ounce) can condensed cream of celery soup
1/2 cup chopped pimientos
1/2 cup chopped fresh parsley - divided use
1 tablespoon dehydrated minced onion
3 cups cooked rice*
1 cup shredded cheddar cheese
- Combine soup, pimientos, 1/4 cup parsley and onion in large bowl. Add rice and mix well. Turn into greased 2-quart baking dish. Top with cheese and remaining 1/4 cup parsley.
- Bake in a preheated oven at 400°F (205°C) 20 minutes, or until hot and bubbly.
Makes 6 servings.
*According to the USA Rice Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid for 18 to 20 minutes will yield approximately 3 to 4 cups cooked rice.
Recipe provided courtesy of USA Rice Federation.