| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian4 |
6 |
servings |
INGREDIENTS
| 2 |
|
Eggs; beaten |
| 2 |
c |
Milk |
| 2 |
c |
Cooked rice |
| 1 |
c |
Chopped fresh parsley |
| 1/2 |
c |
Butter or margarine; melted |
| 1 |
tb |
Finely chopped onion |
| 1 |
ts |
Celery salt |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
In a bowl, combine eggs, milk and rice. Stir in parsley, butter, onion,
celery salt and salt. Pour into a greased 2 quart baking dish; sprinkle
with cheese. Set dish in a 13x9x2" pan; add 1" of hot water to pan.
Bake at 350F for 50-60 minutes or until a knife inserted in the center
comes out clean.
Per serving: 349 Calories (kcal); 25g Total Fat; (62% calories from fat);
10g Protein; 22g Carbohydrate; 130mg Cholesterol; 751mg Sodium Food
Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
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