Rice And Cheese Casserole |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from an old Betty Crocker cookbook (those small books at the checkout counter) it is easy and delicious! Ingredients:
2 cups water |
1 cup uncooked regular long grain rice |
1/2 tsp. salt |
1/2 ts. dry mustard |
1/4 tsp. pepper |
1/2 to 1/4 tsp. red pepper sauce |
1 medium onion, chopped |
1 medium green bell pepper, chopped |
2 eggs |
2 egg whites |
2 cups milk |
1 cup shredded mozzarella cheese |
2 tablesppons grated parmesan cheese |
Directions:
1. Heat water, rice, salt, mustard, pepper and the peppe sauce to boiling in 1 1/2 quart saucepan, stirring once or twice; reduce heat.
2. Cover and simmer 14 minutes. (Do not lift cover or stir).
3. Remove from heat.
4. Fluff lighly with fork.
5. Cover and let steam 5 to 10 minutes.
6. Stir in onion and bell pepper.
7. Heat oven to 350.
8. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches.
9. Pour rice mixture into baking dish.
10. Mix eggs, egg whites and milk; pour over rice mixture.
11. Sprinkle with cheeses.
12. Bake uncovered 40 minutes or until golden brown and set.
13. Let stand 5 minutes before serving
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