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Cheese and Rice Casserole
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- #13328
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/3 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons margarine or butter
2 cups cooked rice
1/2 cup shredded American cheese or process cheese spread
1/3 cup snipped parsley
3 beaten eggs
1 cup milk
1/2 teaspoon salt
1/8 teaspoon black pepper
paprika, optional
directions
Cook celery and onion in margarine or butter till vegetables are tender but not brown. Combine the celery-onion mixture, rice, shredded cheese, and parsley.
In another bowl, thoroughly stir together beaten eggs, milk, salt, and pepper; add to the rice mixture.
Turn into a 10- x 6- x 2-inch baking dish. Place dish in a 13- x 9- x 2-inch baking pan on oven rack. Pour hot water into larger pan to a depth of 1 inch.
Bake in 350 degrees F oven for 40-45 minutes or till knife inserted near center comes out clean. Sprinkle with paprika, if desired.
added by
LRS979
nutrition data
216 calories, 11 grams fat, 21 grams carbohydrates, 9 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
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