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Egg Mushroom Casserole

Ingredients:

• 8 large eggs
• 1 cup milk
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 2 cups cookied rice
• 1 - 4 1/2 oz. can mushrooms, sliced
• 2 Tbsp butter or margarine
• 2 Tbsp all-purpose flour
• 1 1/3 cups milk
• 1 cup - 4 oz. shredded cheddar cheese
• 1/2 tsp salt
• 1/8 tsp freshly ground pepper

Preparation:

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 350° F 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.

Servings: 8 Print This Page