Rice Parmigiana

By luvmybuttonsnbows

Prep time: 5 minutes
Serves: 4
To use leftover cooked vegetables, fold up to 1 cupful into the rice mixture before adding eggs and milk.

Ingredients

• 2 c. cooked white rice
• 1 c. coarsely chopped fresh parsley
• 1/4 c. chopped green onions, including tops
• 1 c. grated Parmesan cheese
• 2 eggs. lightly beaten
• 1/4 c. milk
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 oz. sliced or shredded Mozzarella cheese
• tomato slices

Preparation

Step 1

Mix the cooked rice with the parsley, chopped green onions and Parmesan cheese. Beat the eggs and milk together thoroughly. Mix into the rice. Add salt and pepper and blend well. Turn into a well buttered 1 to 1½-quart baking dish that has a cover. Arrange half the cheese over the rice, arrange tomato slices over the cheese and top with the second half of the cheese. Place in a pan of boiling water. Bake at 350° for 30 to 35 min. or until casserole is set.