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


  • 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


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.

May be prepared ahead of time and refrigerated.


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