4 c. cooked rice
1/2 c. each finely chopped onions & green pepper
1/4 c. chopped pimientos
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/3 c. salad dressing or mayonnaise
2 c. grated cheddar cheese
1/2 c. milk
1 tsp. salt
1/4 tsp. pepper

Combine rice, onions, green pepper and pimientos. Blend soup, salad dressing, 1 cup cheese, milk and seasonings. Stir into rice mixture. Turn into a buttered shallow 2 quart casserole. Sprinkle with remaining cheese. Bake at 350 degrees for 25 minutes or until hot and bubbly. Makes 6 servings.