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    Cheesy Egg and Rice Bake


    Source of Recipe


    Aunt Saunny

    Mushrooms, onions, broccoli and basil flavor this lunch or dinner
    do-ahead winner.

    1 cup (4 oz.) sliced fresh mushrooms
    1/2 cup onion, chopped
    2/3 cup uncooked regular long grain rice
    1-1/3 cups water
    1 cup frozen chopped broccoli
    1 cup small curd creamed cottage cheese
    3/4 cup (3 oz.) shredded Cheddar cheese
    2 TB dry bread crumbs (any flavor)
    1 TB chopped fresh basil leaves or 1 tsp. dried
    1/2 tsp. salt
    1/4 tsp. pepper
    2 eggs, beaten
    1/4 cup shredded Cheddar cheese

    1. Heat oven to 325° F. Lightly grease a 9" quiche dish.

    2. Mix mushrooms, onion, rice and water in 3 quart saucepan. Heat to
    boiling; reduce heat to low. Cover and simmer about 20 minutes,
    stirring occasionally, until rice is tender. Stir in broccoli and
    cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar
    cheese. Spoon into quiche dish.

    3. Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese.
    Bake 10 to 15 more minutes or until center is hot. Let stand 5 minutes
    before cutting.

    Makes 6 servings.
 

 

 

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