• 4 C cooked millet
  • 1/4 C celery, finely chopped
  • 1/2 C onion, finely chopped
  • 1/2 tsp vegetable seasoning
  • 2 C diluted cream (1 part heavy cream to 3 parts water, or half and half)
  • 4 eggs, well beaten
  • 1 ½ C grated medium cheddar cheese


  1. To well beaten eggs, add cream, chopped vegetables, seasoning and 1 cup of cheese.
  2. Stir well into millet, pour into casserole and sprinkle with the remaining 1/2 cup of cheese and paprika.
  3. Dot with butter and bake at 325°F for 30 minutes or until firm.

Cooking Instructions

  1. Add 2 cups of boiling water, or broth and ½ teaspoon of salt, to taste.
  2. Bring to a boil over the stove, then reduce the heat and cover the pot.
  3. Simmer until all the liquid has been absorbed, for about 20-25 minutes
  4. Turn off heat and let stand, covered, for 5 minutes.
  5. Fluff with a fork.