| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Casserole | 10 | Servings | |
INGREDIENTS
| 3 | c | Cooked rice |
| 1 1/2 | c | Grated sharp Cheddar cheese |
| 6 | Eggs | |
| 1 | ts | Salt |
| 1/2 | c | Chopped onion |
| 2 | pk | (10-oz) frozen chopped broccoli |
| 1/2 | c | Milk |
| 1/4 | ts | Pepper |
| 1 | cn | (4-oz) sliced mushrooms; drained |
INSTRUCTIONS
Combine rice, 3/4 cup cheese, 2 slightly-beaten eggs and 1/2 teaspoon salt. Press mixture firmly and evenly over bottom and sides of a greased 12 inch pizza pan or 2 (9 inch) pie pans. Set aside. Add onions to broccoli and cook according to package directions. Drain well. Beat remaining eggs slightly and stir in milk, pepper, mushrooms, and remaining 1/2 teaspoon salt. Add to broccoli and mix well. Pour into rice crust. Bake at 375° for 20 minutes. Sprinkle cheese on top and bake 10 more minutes. Cool some before cutting. Yield: 10 to 12 servings. ANN R. LEWIS (MRS. GENE, JR.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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