1 (10 3/4 oz.) can condensed cream of celery soup
1/2 c. chopped pimentos
1 tbsp. dehydrated, minced onion
1/2 c. minced parsley, divided
3 c. cooked rice
1 c. grated Cheddar cheese

Combine soup, pimentos, onion and 1/4 cup parsley. Heat. Pour over rice and mix well.

Turn into a buttered 2 quart casserole dish. Top with grated cheese and remaining parsley. Bake 20 minutes at 400 degrees or until hot and bubbly and cheese has melted. Serves 6.