Day 2 Cheese and Rice Casserole (Riso e Formaggio)

There is a lot of left over cheese from our New Year's Eve party, so I decided to make a cheese recipe. This recipe was inspired by the recipe Cheese-and-Rice Casserole in the Betty Crocker's International Cookbook.

Cheese and Rice Casserole, serves 8
Ingredients:
2 cups water
1 cup uncooked white rice
1 teaspoon salt
1/2 teaspoon hot sauce
1/4 teaspoonground pepper
1 small onion, chopped
1 green pepper, chopped
1/2 cup mozzarella cheese, shredded
1 cup Colby-jack cheese, chopped fine
1/2 cup cheddar cheese, chopped fine
4 eggs
2 cups milk

Heat water, rice, salt, hot sauce to boiling. Cover and cook at reduced heat for 10-14 minutes, until tender.



Fluff rice. Layer half the rice in the bottom of a 11x7 inch baking dish. Top with 1/2 chopped onion and 1/2 chopped green pepper. Repeat layers.


Beat eggs with milk, pour over rice mixture. Top with cheese.



Bake in 325 degree over for 45-55 minutes. Let stand 5-10 minutes, then cut into squares.



Almost everyone enjoyed this dish. I don't care for cooked green pepper, so I probably won't make it with green pepper when the kids have grown up and moved away. This was a nice change from potatoes or pasta.