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cheese And Rice Casserole (riso E Formaggio) 2 Cups Water
1 Cup Uncooked Regular Rice
1 Teaspoon Salt
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Red Pepper Sauce
1/4 Teaspoon Pepper
1 Medium Onion, Chopped
1 Medium Green Bell Pepper, Chopped
2 Cups Shredded Mozzarella Or Cheddar Cheese (8 Ounces)
4 Eggs, Slightly Beaten
2 1/2 Cups Milk
1/2 Cup Grated Parmesan Cheese heat Water, Rice, Salt, Mustard, Red Pepper Sauce And Pepper To Boiling, Stirring Once Or Twice; Reduce Heat. Cover And Simmer 14 Minutes, Without Lifting Cover Or Stirring. Remove From Heat. Fluff Rice Lightly With Fork; Cover And Let Steam 5 To 10 Minutes. lay Half Each Of The Rice, Onion, Green Pepper And Mozzarella Cheese In Greased 11 X 7-inch Baking Dish; Repeat Layers. mix Eggs And Milk; Pour Over Rice Mixture. Sprinkle With Parmesan Cheese. At This Point, The Casserole Can Be Covered And Refrigerated Up To 24 Hours. Bake Uncovered At 325 Degrees F Until Set, 45 To 50 Minutes. Let Stand 10 Minutes. Cut Into Squares. yields 8 Servings. |
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