Lilia’s Casserole


1 1/4 cup brown rice
3 cups water

5 hard-boiled eggs, diced
3 tablespoons chopped chives
1/2 cup chopped pecans
1 cup chopped celery
1/2 cup chopped black olives
1/2 cup grated cheese
1/2 cup sour cream
1 cup milk

3 tablespoons olive oil
1/2 stick margarine
1/2 teaspoon tarragon
1 1/2 cup soft bread crumbs


Cook rice in water for 45 minutes.  Mix together eggs, chives, pecans, celery, black olives, grated cheese, sour cream, and milk; place in a casserole dish. Mix olive oil, margarine, and tarragon with soft bread crumbs and place on top of the mixture in the casserole dish. 

Bake at 300-degrees for one hour. 



1 1/4 cup white rice, cooked
3 cups water

1 hard-boiled egg
2 green onions cooked in butter – green part also
1 1/2 teaspoon dried celery leaves
1 cup cheddar (small cubes)
1 cup rich milk
1 teaspoon tarragon

2 tablespoons olive oil
1 1/2 cup soft bread crumbs
1/4 stick margarine
Garlic powder


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