A deliciously easy rice
side dish casserole, as well as a great use for leftover cooked
rice, too!
Cheese
and Rice Casserole
- 1 (10-3/4-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 (4 ounces) 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 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.
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
