Cheddar Rice Souffle (Leftover Rice) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Uses 2 cups of cooked white rice. It's from Traditions by the Oak Knoll School of the Holy Child, submitted by Theresa Patterson. If you double this recipe, double the cooking time too. I haven't made this yet but it sounds like a quick and easy recipe that kids would like too. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1 1/4 cups cheddar cheese, shredded |
2 cups milk, hot |
2 cups white rice, cooked |
1/4 teaspoon salt |
1/4 teaspoon dry mustard |
2 eggs |
paprika (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Mix the butter, cheese and milk.
3. Add the cooked rice, salt, and mustard.
4. Beat eggs slightly and add to the mixture.
5. Stir and pour into a greased, shallow, 9 inch X 9 inch or 7 inch X 11 inch casserole dish.
6. Sprinkle top lightly with paprika, if desired.
7. Bake for 30 minutes or until lightly browned on top.
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