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Casserole: Egg Mushroom Casserole




Source of Recipe


nikibone.com


List of Ingredients




8 large eggs
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cooked rice
1 4 1/2 ounce can mushrooms, sliced
2 tablespoons butter or margarine
2 tablespoons all purpose flour
1 1/3 cups milk
4 ounces shredded cheddar cheese
1/2 teaspoon salt
1/8 teaspoon pepper



Recipe




In a bowl, combine eggs, milk, salt and pepper; mix well. Stir in cooked rice and sliced canned mushrooms. Pour egg and rice mixture into a greased 8 x 8 inch baking dish. Bake at 350F for 30 to 35 minutes or until the center is set.

When ready to serve, melt butter in a heavy saucepan over low heat. Add flour and stir until smooth. Cook for 1 minute, stirring constantly.

Gradually add milk and cook over medium heat, stirring constantly, until thick and bubbly. Add shredded cheddar cheese, salt and pepper; stir until the cheese melts then serve over the eggs.

Makes 8 servings.