2 c. quick-cooking rice, cooked
2 tsp. onion, minced
1 can condensed cream of mushroom soup
1/3 c. water
1/4 c. parsley, chopped
1/4 c. sharp cheese, grated

Combine cooked rice, onion, soup, water and parsley; mix well. pour about half the mixture into a 1-quart casserole dish and sprinkle part of the cheese over it. Pour the remaining mixture over this and sprinkle the remaining cheese on top. Bake in a 350°F oven for 15 minutes.

Variation: To make it extra cheesy, use 1/2 cup cheese.

Submitted by: Janice Dixon