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Cheesy Egg and Rice Bake
Cheesy Egg and Rice Bake
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Savory mushrooms, onions, broccoli, and basil make this make-ahead meal a winner for any time of day.
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)
Instructions:
  • Preheat your oven to 325°F and lightly grease a 9x1 1/2 inch quiche dish.
  • Combine mushrooms, onion, rice, and water in a 3-quart saucepan. Bring to a boil, then reduce heat, cover, and simmer for approximately 20 minutes, stirring occasionally, until rice is tender. Add broccoli and cottage cheese, then mix in all remaining ingredients except 1/4 cup of Cheddar cheese. Transfer the mixture into a quiche dish.
  • Bake uncovered for 40 minutes. Sprinkle 1/4 cup of Cheddar cheese on top. Return to oven and bake for an additional 10 to 15 minutes, or until the center is hot. Allow it to rest for 5 minutes before cutting.

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