Cheesy Egg and Rice Bake

Mushrooms, onions, broccoli and basil flavor this lunch or dinner do-ahead winner.

  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 6

Ingredients

1
cup sliced fresh mushrooms (3 ounces)
1
medium onion, chopped (1/2 cup)
2/3
cup uncooked regular long-grain rice
1 1/3
cups water
1
cup frozen chopped broccoli
1
cup small curd creamed cottage cheese
3/4
cup shredded Cheddar cheese (3 ounces)
2
tablespoons Progresso™ dry bread crumbs (any flavor)
1
tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/2
teaspoon salt
1/4
teaspoon pepper
2
eggs, beaten
1/4
cup shredded Cheddar cheese (1 ounce)
  • 1 Heat oven to 325°F. Lightly grease quiche dish, 9x1 1/2 inches.
  • 2 Mix mushrooms, onion, rice and water in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until rice is tender. Stir in broccoli and cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar cheese. Spoon into quiche dish.
  • 3 Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese. Bake 10 to 15 minutes or until center is hot. Let stand 5 minutes before cutting.

Expert Tips

Tightly cover the unbaked casserole and refrigerate no longer than 24 hours. About 1 1/4 hours before serving, heat your oven to 325°F. Uncover and bake 50 minutes. Sprinkle with 1/4 cup Cheddar cheese; bake 10 to 15 minutes longer or until the center is hot.

If you don't have a quiche dish, you can use a 9-inch pie plate.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
90 ),
% Daily Value
Total Fat
10 g
10 %
(Saturated Fat
6 g,
6 %
),
Cholesterol
95 mg
95 %;
Sodium
500 mg
500 %;
Total Carbohydrate
25 g
25 %
(Dietary Fiber
2 g
2 %
),
Protein
15 g
15 %
;
% Daily Value*:
Vitamin A
18%;
Vitamin C
10%;
Calcium
16%;
Iron
8%;
Exchanges:
1 Starch; 2 Vegetable; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.