4 slices white bread, crusts removed
2 cups milk
3 cups cooked H-E-B Long Grain Rice (1 cup raw rice)
3 cups H-E-B Shredded Cheddar cheese (12-ounce package)
3 eggs, beaten
1 can (4 oz) diced pimentos or green chilies, or some of each
1 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350°F. Butter an 8 x 8-inch baking dish or 2-quart casserole.
Mix bread and milk in large bowl. Let soak 5 minutes.
Tear up bread with a fork into small pieces. Add cooked rice, cheese, eggs, pimentos or green chilies, salt and pepper to milk and bread.
Stir well, then pour into baking dish. NOTE: May be made ahead of time to this point and refrigerated up to 24 hours. Add 10 minutes to bake time if refrigerated.
Bake 1 hour or until center does not juggle. Serve immediately.
No Nutritional Information Available
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