CHEESE RICE BAKE|
3/4 c. water
1 Tbsp. instant minced onion
3/4 tsp. salt
dash of crushed rosemary
3/4 c. precooked rice
1 c. shredded Cheddar cheese
1 (6 oz.) can evaporated milk
3 eggs, beaten
1 pkg. frozen mixed vegetables
In glass batter bowl, combine water, onion, salt and
rosemary. Bring just to boiling, about 3 to 4 minutes. Stir
in rice. Cover tightly and let stand 5 minutes. Fluff with
fork. Stir in cheese, evaporated milk and eggs. Add vegeta-
bles. Bake, uncovered, in a flat casserole dish for 9 minutes,
turning every 3 minutes or until knife inserted in center comes
out clean. Serves 6.
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