| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
American |
Rice |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked rice |
| 2 |
|
Eggs; beaten |
| 2/3 |
c |
Soybean oil |
| 1 |
cn |
(small) pet milk |
| 1 |
md |
Onion; chopped |
| 1/2 |
c |
Grated American ceese |
| 2 |
cn |
Cream of mushroom soup |
| 1 |
|
Jar (small) mushrooms; drained |
|
|
Salt & pepper to taste |
| 3 |
tb |
Dried parsley (or fresh) |
INSTRUCTIONS
Add oil to beaten eggs. Combine rice with remaining ingredients and add
to egg mixture. Pour in 9x13-inch casserole dish. Bake 45 to 50 minutes at
325 degrees. It should be bubbly and lightly browned.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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