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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 Time
    Prep: 10 min. Bake: 50 min.
  • Makes
    4-6 servings


  • 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.

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