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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