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Categories:Viewed: 73 - Published at: a year ago
Ingredients
- 1 1/2 c. uncooked long grain rice
- 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
- 1 (2 oz.) jar diced pimiento, drained
- 1 egg, slightly beaten
- 1/4 tsp. pepper
- 1/2 c. slivered almonds, chopped
- 1 c. shredded Cheddar, divided
Method
- Cook rice according to package directions, omitting salt. Combine all ingredients, except 1/4 cup cheese; mix well.
- Spoon mixture into a lightly greased 1 1/2-quart casserole.
- Bake at 350° for 30 minutes.
- Sprinkle with remaining 1/4 cup cheese and bake an additional 10 minutes.
- Serves 6 to 8.
