3 c. cooked rice
2 eggs, beaten
1/4 c. cooking oil
1 small can evaporated milk, diluted to 2 c.
1/2 lb. Velveeta, grated
1 tbsp. parsley
1 tbsp. dry onion
1/4 tsp. garlic salt
1/4 tsp. pepper

Mix all ingredients and pour into a 2 1/2-quart casserole dish. Cover and bake at 350°F for 45 minutes. Uncover; stir and brown slightly uncovered. Serve warm.