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Cheesy Egg and Rice Bake

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By Betty Crocker Kitchens
Updated May 17, 2005
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Mushrooms, onions, broccoli and basil flavor this lunch or dinner do-ahead winner.

Cheesy Egg and Rice Bake

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 6
  • Ingredients 13
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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)
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 325°F. Lightly grease quiche dish, 9x1 1/2 inches.
  • Step 
    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.
  • Step 
    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.

Nutrition

240 Calories
10 g Total Fat
15 g Protein
25 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
90
Total Fat
10 g
Saturated Fat
6 g
Cholesterol
95 mg
Sodium
500 mg
Potassium
230 mg
Total Carbohydrate
25 g
Dietary Fiber
2 g
Protein
15 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
10%
10%
Calcium
16%
16%
Iron
8%
8%
Exchanges:
1 Starch; 2 Vegetable; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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