Parsley Rice Casserole Recipe

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Parsley Rice Casserole Recipe

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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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.

Ingredients

  • 2 large eggs, beaten
  • 2 cups whole 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.
Originally published as Parsley Rice Casserole in Taste of Home October/November 1994, p41

Nutritional Facts

1 each: 332 calories, 24g fat (15g saturated fat), 138mg cholesterol, 750mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 10g protein.

  • 2 large eggs, beaten
  • 2 cups whole 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
  1. 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.
Originally published as Parsley Rice Casserole in Taste of Home October/November 1994, p41

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