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Parsley Rice Casserole Recipe

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

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Parsley Rice Casserole Recipe

Prep: 10 min. Bake: 50 min.

Yield: 4-6 Servings

10 50 60

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

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.

Nutritional Facts 1 serving (1 each) equals 332 calories, 24 g fat (15 g saturated fat), 138 mg cholesterol, 750 mg sodium, 20 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Parsley Rice Casserole in Taste of Home October/November 1994, p41