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Cheesy Egg and Rice Bake

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

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( 14 Ratings)

14 Ratings

5 Stars 21%

4 Stars 29%

3 Stars 43%

2 Stars

1 Stars

Member Reviews ( 3 )

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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)

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 4/21/2011 9:19:26 AM REPORT ABUSE lpoler said:

Rating:

I made this following the directions exactly & it was delicious! Definitely will make again!

This reply was: Helpful Inspiring

Posted 6/1/2009 11:52:44 AM REPORT ABUSE AmyMN said:

Rating:

Made this for Christmas brunch and the family thought it was pretty good (but no raves). As the other commenter mentioned, it could probably use a little more flavor--next time I'll double the basil. I'll also try carmelizing the onions and mushrooms before cooking the rice. Since the rice is pre-cooked, I'm going to try it with brown rice next time. So, in summary, it's a pretty good dish that I would serve again, but there's definitely some experimental possibilities... ooh what about substituting some pepperjack cheese for the cheddar, some chili powder for the basil, and throw in a can of green chiles...

This reply was: Helpful Inspiring

Posted 12/12/2006 9:53:48 AM REPORT ABUSE paharts said:

Rating:

try using stock instead of plain water when cooking the rice. i had some frozen corn so added it. i also added a large can of chicken then served this as dinner. it was good but a bit plain.

This reply was: Helpful Inspiring