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Rice Casserole II Recipe

Ingredients

15 ounces instant rice noodles

5 eggs

1 onion, minced

1 green bell pepper, chopped

1 1/2 cups water

1/2 cup vegetable oil

1 dash Worcestershire sauce

1 dash hot pepper sauce

1 cup chopped celery

1 (7 ounce) can milk

1 (10 ounce) package frozen mixed vegetables

5 slices bacon, diced

Directions

In a medium bowl, mix rice, eggs, onion, bell pepper, water, oil, Worcestershire sauce, hot pepper sauce and celery.

Place meat in a large resealable plastic bag. Place rice mixture in bag and seal tightly. Refrigerate for 2 hours.

Stir seasoned dry bread crumbs into rice mixture. Pour mixture into a 12x17-inch baking dish. Sprinkle with bacon. Heat oil in a large skillet over medium heat. Add rice mixture and cook on medium heat for about 5 minutes.

Comments

Mechelle Knetts writes:

⭐ ⭐ ⭐ ⭐

I found this recipe to be a tad bland, but the title is what it is "Chicken with Veggies." I used diced carrots, celery, and onion. Thatch was very good, although I would have preferred some crunch. Sauce was pretty thin, so I would definetly add some water if I needed to. Will make this again!