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1 (4 1/2-ounce) package brown and wild rice mix
2 tablespoons butter or margarine
1 medium onion, chopped
1 (16-ounce) carton sour cream
1 (8-ounce) package cream cheese, softened
3 (16-ounce) cans French-style green beans, drained
1 (4-ounce) jar diced pimiento, drained
1 (2 1/4-ounce) can sliced ripe olives
1 teaspoon dried Italian seasoning
1 (8-ounce) package shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup Italian-seasoned dried bread crumbs

Cook rice mix according to package directions, and set aside.
Melt butter in a Dutch oven over medium heat. Add onion, and cook
until tender, stirring often. Stir in rice, sour cream, and next 5
ingredients. Spoon mixture into a greased 13x9-inch baking dish.
Sprinkle with Mozzarella cheese and Parmesan cheese; top with
breadcrumbs. Bake at 350 degrees for 20-25 minutes until cheese is bubbly
and lightly browned.

Yield: 12 servings.

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