Parsley Rice Casserole
A delicious casserole made with parsley leaves and cheddar cheese that's extremely easy to make and enjoy.
Yield
4 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten |
|
| 2 | cups |
milk
|
|
| 2 | cups |
rice
cooked |
|
| 1 | cup |
parsley leaves
fresh, chopped |
|
| ½ | cup |
butter
or margarine, melted |
|
| 1 | tablespoon |
onions
finely chopped |
|
| 1 | teaspoon |
celery salt
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten |
|
| 473 | ml |
milk
|
|
| 473 | ml |
rice
cooked |
|
| 237 | ml |
parsley leaves
fresh, chopped |
|
| 118 | ml |
butter
or margarine, melted |
|
| 15 | ml |
onions
finely chopped |
|
| 5 | ml |
celery salt
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
cheddar cheese
shredded |
|
Directions
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 inch pan; add 1 inch of hot water to pan.
Bake at 350℉ (180℃) for 50 to 60 minutes or until a knife inserted in the center comes out clean.
