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“This recipe is from "River Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (Margaret Lusco). Excellent side dish!”
READY IN:
1hr 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook rice in salted water, drain well.
  2. Add oil to beaten egg.
  3. Add this to cooked rice along with milk and mushroom soup; stir.
  4. Add onion, bell pepper, and parsley; mix.
  5. Then stir in cheese and sliced mushrooms.
  6. Add salt and pepper to taste.
  7. Grease 2 quart casserole dish.
  8. Bake at 350 degrees for 1 hour.

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