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Parsley Rice Casserole

 Parsley Rice Casserole
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
4-6 ServingsPrep: 10 min. Bake: 50 min.


  • 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.
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.