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CHEESY EGG-VEGETABLE CASSEROLE

Recipe Introduction


I got this from the newspaper.





List of Ingredients



• 3/4 cup uncooked rice
  
• 1 can condensd chedder cheese soup
  
• 1/2 cup green pepper
  
• 1 teaspoon dried parsley flakes
  
• 1 10 ounce package frozen chopped broccoli, cooked
  
• 6 hard boiled eggs sliced ( a good way to use up eggs after Easter)
  
• seasoned salt
  
• 1/2 cup evaporated milk or cream
  
• 2 tablespoons finely chopped onion
  
• 6 thin slices tomato
  






Instructions



1. Cook rice and remove from heat. Stir in undiluted soup, pepper, and parsley flakes. Spread half of rice mixture in bottom of well greased 1 1/2 quart casserole. Top with half of drained broccoli and half of sliced eggs. Sprinkle with seasoned salt. Repeat layers. Combine evaporated milk and onion and pour over eggs. Arrange tomato slices on top. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 10 more minutes. Makes 6 servings.
   
   
2. You can vary the vegetables in the recipe, if desired. For example, in place of broccoli, use cooked green peas or green beans. If you don't have fresh tomatoes, you can garnish the casserole with a little grated cheese or buttered crumbs.