Rice and Vegetable Casserole

• 12 cup chopped green peppers or 12 cup sweet red pepper
• 12 cup chopped onion (1 medium)
• 12 cup chopped celery or 1 (4 ounce) candiced green chili peppers, drained
• 1 garlic clove, minced
• 1 tablespoon margarine or 1 tablespoon butter
• 1 12 cups cooked rice or 1 12 cups bulgur or 1 12 cups wheat berries or 1 12 cups barley
• 0.5 (8 ounce) container cream cheese (1/2 cup)
• 14 teaspoon dried basil
• milk
• 12 cup shredded cheese

1. Cook sweet pepper, onion, celery (if using), and garlic in margarin or butter till vegetables are tender.
2. Meanwhile, in a bowl, combine cooked rice, cream cheese, chili peppers (if using), basil, 1/4 tsp salt, and 1/4 tsp pepper.
3. Stir in vegetable mixture.
4. Transfer to a 1-quart casserole.
5. Bake, covered, in a 375 degree ocen about 25 minutes or till heated through.
6. If mixture seems stiff, stir in milk, a tablespoon at a time, to moisten.
7. Sprinkle with cheese.
8. Bake 2 to 3 minutes more ot till cheese melts.

green peppers, onion, celery, garlic, margarine, rice, cream cheese, basil, milk, shredded cheese

Taken from www.food.com/recipe/rice-and-vegetable-casserole-252822 (may not work)