Cheesy Egg and Rice Bake

Cheesy Egg and Rice Bake

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

Prep Time

20

Minutes

Total Time

1:20

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
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.
Substitution
If you don't have a quiche dish, you can use a 9-inch pie plate.

Nutrition Information:

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