Vegetable Rice Casserole

Name: Vegetable Rice Casserole
Ingredients: 3 cups water; 1 tablespoon butter; 1 12 cups long grain rice; 1 tablespoon dried parsley; 1 12 teaspoons dried dill weed, divided; 1 teaspoon celery salt, divided; 12 cup diced carrot; 12 cup diced fresh tomato; 12 cup diced green pepper; 12 cup diced onion; 12 cup diced celery; 2 tablespoons diced banana peppers (optional); 1 tablespoon olive oil; 1 (10 3/4 ounce) can condensed cream of chicken soup; 14 cup milk; 1 teaspoon dried basil; 12 teaspoon dried thyme or 12 teaspoon oregano; 14 teaspoon pepper

18 ingredients

1 steps

Ingredients

3 cups water
1 tablespoon butter
1 12 cups long grain rice
1 tablespoon dried parsley
1 12 teaspoons dried dill weed, divided
1 teaspoon celery salt, divided
12 cup diced carrot
12 cup diced fresh tomato
12 cup diced green pepper
12 cup diced onion
12 cup diced celery
2 tablespoons diced banana peppers (optional)
1 tablespoon olive oil
1 (10 3/4 ounce) can condensed cream of chicken soup
14 cup milk
1 teaspoon dried basil
12 teaspoon dried thyme or 12 teaspoon oregano
14 teaspoon pepper

Directions

1

["Preheat oven to 350*.", "Bring water to a boil in a large saucepan; add rice.", "Cover and simmer for 20 minutes or until liquid is absorbed.", "Stir in the parsley, 1 teaspoons dill and 3/4 teaspoons celery salt; set aside.", "In a skillet, saute carrots, tomato, green pepper, onions, celery and banana peppers in oil until crisp tender.", "Stir in soup, milk, basil, thyme, pepper and remaining dill and celery salt.", "Divide rice mixture in half and place in a 12\" by 9\"" by 2\"" baking pan.""