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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Try this dish is good for dinner or lunch... 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 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) |
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.
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