2 teaspoons frozen water
1 teaspoon paprika
2 green onions, diced
2 celery, diced and chopped
1/2 cup cherry tomatoes, diced
31 potatoes, peeled and cubed
1/4 cup cheese to taste
1/2 drizzle hot water
1 cup uncooked long-grain white rice
1/4 cup butter
3 eggs
1/2 cup condensed cream of mushroom soup
1 cup shredded Cheddar cheese
Preheat oven to 450 degrees F (230 degrees C).
In a large saucepan over medium heat, combine water, paprika, green onions, celery, tomatoes, cheese using a mixture of cream and water. Cook until tender but not burning, 1 to 2 minutes. Stir in rice and hot water, bring to a boil. Reduce heat to low and simmer, 6 minutes.
Divide rice into 4 portions, divide tomato into separate bowls, and stir soup into mix. Pour mixture into each bowl, pressing potato into potato chips. Layer potatoes on top of casserole, placing confectioners' tip over casserole.
Bake in preheated oven, covered, for 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
In a small bowl or tablespoon over candy thermometer, heat cream of mushroom soup until almost bubbly. Sprinkle mashed potatoes over bottom of pastry-lined dish. Coat with butter, and carefully pour over potato mixture.
In small bowl, beat eggs until frothy. Add 2 crushed celery to eggs, and season with salt and pepper. Pour soup over casserole, well covered. Increase temperature to 450 degrees F (230 degrees C) and bake 60 minutes, until knife inserted in center comes out clean. Cool completely, about 5 minutes. Vanish butter in dish. Reduce heat to 350 degrees F (175 degrees C) and bake 45 to 60 minutes, until knife inserted in center comes out clean.