3 cups cooked brown rice
2 cups low-fat shredded cheddar cheese
2 tbsp finely chopped green bell pepper
2 eggs, beaten
1 1/4 cups milk
1 tsp salt
freshly ground black pepper to taste
1/2 cup breadcrumbs
1 tbsp melted butter
Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick canola cooking spray. Alternate layers of rice, cheese, and green pepper until all are used.
Combine the eggs, milk, salt and pepper in a bowl and mix well. Pour the egg mixture over the layers.
In a small bowl combine the breadcrumbs with the butter and sprinkle the crumbs over the casserole.
Bake at 350 degrees for approximately 45 minutes until lightly browned.
Serves 6.
2 tbsp finely chopped green bell pepper
2 eggs, beaten
1 1/4 cups milk
1 tsp salt
freshly ground black pepper to taste
1/2 cup breadcrumbs
1 tbsp melted butter
Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick canola cooking spray. Alternate layers of rice, cheese, and green pepper until all are used.
Combine the eggs, milk, salt and pepper in a bowl and mix well. Pour the egg mixture over the layers.
In a small bowl combine the breadcrumbs with the butter and sprinkle the crumbs over the casserole.
Bake at 350 degrees for approximately 45 minutes until lightly browned.
Serves 6.
Note: This is a file photo used for reference only. This is not this exact recipe
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