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
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
-
Step1Heat oven to 325°F. Lightly grease quiche dish, 9x1 1/2 inches.
-
Step2Mix 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.
-
Step3Bake 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;Tips from the Betty Crocker Kitchens
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