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Judy Evans got her recipe for her rice casserole from her mother. The recipe has been in the family for about six years, and has several variations.
“My mother was the best cook ever. She was always fixing different things,” said Evans. “Cooking is one of the biggest parts of our lives.”
Evans does not always use celery, cream of celery soup or bean sprouts. She also suggested substituting cream of chicken soup for one of the other cream soups, if desired.
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