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OHIO CLASSICS: FAVORITE BASS RECIPES FROM THE BUCKEYE STATE
Cheesy Bass & Rice Casserole
Miles Holmes - Huron, Ohio
Course:Main Entrée
Servings:6
Ingredients & Instructions:
2 cups flaked cooked bass
2/3 cups uncooked long-grain rice
2/3 cup shredded Cheddar cheese
1/3 cup sliced celery
1/3 cup chopped green pepper
¼ cup chopped onion
1 can condensed chicken broth
1 can mushroom pieces
1 jar sliced pimiento, drained
1 tablespoon Worcestershire sauce
¼ teaspoon salt and pepper
½ cup herbed-seasoned croutons
1/3 cup shredded Cheddar cheese
Heat oven to 350. in 1 ½-quart casserole, mix all ingredients except croutons and 1/3 cup cheddar cheese. Cover. Bake until rice is tender, 50-55 minutes. Stir. Sprinkle with croutons and 1/3 cup cheese. Bake, uncovered, until cheese melts, about 5 minutes.
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