Parsley Rice Casserole



6 servings



2 eggs, beaten
2 cups milk
2 cups cooked rice
1 cup chopped fresh parsley
1/2 cup butter or
margarine, melted
1 tbsp. finely chopped onion
1 tsp. celery salt
1/2 tsp. 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 quart baking dish; sprinkle with cheese. Set dish in a 13x9x2 pan; add 1 cup hot water to pan. Bake at 350°F for 50-60 minutes or until a knife inserted in the center comes out clean.

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