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Parsley Rice Casserole
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2 eggs, beaten
2 cups milk
2 cups cooked rice
1 cup chopped fresh parsley
1/2 cup butter or margarine, melted
1 tablespoon finely chopped onion
1 teaspoon celery salt
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
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. x 2-in. pan; add 1
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Printed from tasteofhome.com Jul 5, 2008Copyright Reiman Media Group, Inc © 2008 |