From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
In skillet, melt butter or margarine and saute onion, celery, bell pepper and green onion tops over medium heat. When vegetables are tender, add pimientos, parsley, rice, soup and seasonings. Cook 5 minutes longer. Put mixture into a 2 quart casserole dish and top with cheese slices and bread crumbs. Place in a 375 degree oven for approximately 10 minutes, making sure cheese is melted.
NOTE: May be prepared ahead of time and refrigerated.
SERVINGS: 8
- 1 stick butter or margarine
- 1 large onion, chopped
- 1 cup diced celery
- 1/2 cup chopped bell pepper
- 1/2 cup sliced green onion tops
- 1/4 cup chopped pimientos
- 1/4 cup chopped parsley, fresh or dried
- 2 cups cooked rice
- 1 (10-3/4 ounce) can cream of chicken or cream of mushroom soup
- Dash of garlic powder
- Salt to taste
- Pepper to taste
- 6 thick slices Velveeta cheese
- 1/2 cup buttered bread crumbs
TO PREPARE:
In skillet, melt butter or margarine and saute onion, celery, bell pepper and green onion tops over medium heat. When vegetables are tender, add pimientos, parsley, rice, soup and seasonings. Cook 5 minutes longer. Put mixture into a 2 quart casserole dish and top with cheese slices and bread crumbs. Place in a 375 degree oven for approximately 10 minutes, making sure cheese is melted.
NOTE: May be prepared ahead of time and refrigerated.
SERVINGS: 8
