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
Total TimePrep: 10 min. Bake: 50 min.
- 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
- 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.
Nutrition Facts1 each: 332 calories, 24g fat (15g saturated fat), 138mg cholesterol, 750mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 10g protein.
Originally published as Parsley Rice Casserole in Taste of Home October/November 1994
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