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Cheesy Rice and Egg Casserole
What You Need:
6 C white rice, cooked 6 hard-boiled eggs, sliced 4 C Cheddar cheese, shredded 4 C white sauce
How to Make It:
Spray a casserole dish well with a non stick cooking spray on the bottom and up the sides. Set the oven temperature to 350 degrees and allow preheating. Start by layering 3 C of the cooked rice in the bottom of the prepared casserole dish. Next layer 3 of the sliced boiled eggs. Sprinkle in 2 C of the shredded cheese. Pour 2 C of the white sauce over the top. Add a second layer in the same order as the first ending with the white sauce. Bake 45 minutes or until the cheese has completely melted.
8 Servings
Any type of cheese will work with this casserole. Instant rice is much faster than long grain rice but both work well when making this dish.
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