Serves: 8
Total Calories: 146
Prepare rice according to package directions. Sauté green onions and bell pepper in oil and margarine until softened. Combine sautéed vegetables, rice, mushrooms, pimentos, soy sauce, Worcestershire sauce, salt, black pepper, Italian seasoning, and parsley, mixing well. Spread mixture in lightly greased 2-quart casserole. Bake at 350° until hot and bubbly. Unbaked casserole can be stored in refrigerator for up to 2 days.
This Nakatosh Rice Casserole recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.
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