|Rice||1 Cup (16 tbs), steamed|
|Shredded american cheese/Shredded mild cheddar cheese||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Finely chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Butter/Margarine||1⁄8 Pound, melted (1/4 Cups)|
|Onion||1⁄2 Medium, chopped|
Combine cold cooked rice and remaining ingredients.
Turn into a well-greased 2-quart casserole and bake uncovered in a 350° oven about 45 minutes, or until set and slightly browned.