- 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
- 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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