| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetarian | Casseroles, Dinner in a, To post, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 2 | tb | Flour |
| 1 | md | Onion; minced |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Basil |
| 1/3 | ts | Prepared mustard |
| 2 | c | Milk |
| 4 | c | Cooked rice |
| 4 | Hard cooked eggs; sliced | |
| 4 | md | Tomatoes; sliced |
| 10 | oz | Gouda or edam cheese; sliced |
| Crumbled potato chips |
INSTRUCTIONS
Melt butter in saucepan, blend in flour. Stir in onion and seasonings; add milk. Cook stirring constantly until sauce thickens. Layer rice, egg slices, tomato slices, cheese slices and sauce in a buttered 2 quart casserole. Repeat layering process ending with sauce. Top with crumbled potato chips and a garnish of cheese slices. Bake at 325 F for 35 minutes or until bubbly hot. Makes 6 servings. Source: "Dutch Treats with Holland Imported Cheese", booklet by Holland Cheese Consumers Bureau, Canada. Formatted by Mardi Desjardins March 16, 1998. Posted to MC-Recipe Digest by Mardi Desjardins <[email protected]> on Mar 18, 1998
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”