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Cheesy Egg and Rice Bake

Cheesy Egg and Rice Bake
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 6

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

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)

Steps

Hide Images
  • 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 Facts

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

© 2017 ®/TM General Mills All Rights Reserved

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