Instructions: In skillet, melt butter or margarine and saute onion, celery, bell pepper and green onion tops over medium heat. When vegetables are tender, add pimientos, parsley, rice, soup and seasonings. Cook 5 minutes longer. Put mixture into a 2 quart casserole dish and top with cheese slices and bread crumbs. Place in a 375 oven for approximately 10 minutes, making sure cheese is melted.

Yield: 8 servings.

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