Beliefnet


From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 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

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