Cheese and rice casserole PDF Print E-mail

Cheese and Rice Casserole (Riso e Formaggio)

2 cups water
1 cup uncooked regular rice
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon red pepper sauce
1/4 teaspoon pepper
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cups shredded mozzarella or Cheddar cheese (8 ounces)
4 eggs, slightly beaten
2 1/2 cups milk
1/2 cup grated Parmesan cheese

Heat water, rice, salt, mustard, red pepper sauce and pepper to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes, without lifting cover or stirring. Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.

Lay half each of the rice, onion, green pepper and mozzarella cheese in greased 11 x 7-inch baking dish; repeat layers.

Mix eggs and milk; pour over rice mixture. Sprinkle with Parmesan cheese. At this point, the casserole can be covered and refrigerated up to 24 hours. Bake uncovered at 325 degrees F until set, 45 to 50 minutes. Let stand 10 minutes. Cut into squares.

Yields 8 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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