Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This was shared by a friend many years ago. It's an oldie, but still a goodie. The original recipe called for a can of water chestnuts, drained and diced. I omit them, but they're good if you enjoy a little 'crunch' in a casserole. Along with a fruit dish (hot or cold, depending on the season) and rolls, this makes a very nice Sunday dinner.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cook rice according to package directions.
  3. In a very large bowl, mix rice with next 8 ingredients, stirring well to blend.
  4. Pour mixture into a lightly-greased 13x9-inch casserole dish.
  5. Sprinkle shredded cheese evenly over the top.
  6. Bake, uncovered, for approximately 45 minutes, until mixture is bubbly.