| 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 <amdesjar@mb.sympatico.ca>
on Mar 18, 1998
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