| Rice-Cheese Casserole - Serves 6 | |
| 2 small onions chopped ½ cup finely minced celery (w/leaves) 1 can chopped tomatoes ½ dry white wine ½ cup milk |
2 beaten eggs 1 tsp salt ½ cup snipped parsley 8 oz shredded swiss cheese 3 cups cooked rice |
| Saute onions and celery. Add tomatos and heat through. Add milk, wine, eggs, parsley, and cheese. Stir until cheese is soft. Add in the rice and fold everything together. Pour into a buttered casserole. Sprinkle top with bread crumbs and a dash of paprika for color. Bake uncovered at 350 degrees for 1 hour. | |