Cheesy Rice Casserole (Green Rice)

I was a very picky eater as a kid. I pretty much lived on noodles and cheese and bread (still my favorites) but I did really like a rice dish that had cheese on top--we called it green rice (admittedly, that does not sound very appetizing). Years later I was putting together a recipe book of all the family favorites and about lost it when I saw what the ingredient list for green rice, because I didn't eat any of the things used to make it. Luckily, I was old enough to rationalize that it's not always the raw ingredients but the final product that count. We generally ate this as part of a Sunday meal with some grilled or Parmesan chicken.

*2 c. boiled rice
*2 TBSP. onion (chopped)
*2 TBSP. green pepper (sliced)
*2 eggs
*1 c. milk
*1/2 c. oil
*1 TBSP. parsley
*1-1 1/2 c. grated cheddar cheese

Combine rice with onions and peppers in a lightly greased casserole dish. Beat eggs, milk, oil and parsley together. Pour over rice mixture. Sprinkle lightly with pepper and cover top of casserole with cheese. Cover casserole dish and bake at 350 for 45 minutes. Let stand 5 minutes and serve.
I am growing parsley and planned to grab some out of the garden, but forgot until it was baked and I noticed the rice was not 'green'. It tasted good.Our Sundays are a bit busy so I make this ahead of time, cover and refrigerate, then bake at dinner time.