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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |