De Tierra Tierra
October 18, 2017 | Recipes | De Tierra Tierra

Cheese-Rice Casserole-Soufflé


2 ½ cups cooked rice 

2 ½ cups Wisconsin or New York sharp Cheddar cheese, grated 

6 eggs (whisk lightly) 

2 T. Dijon mustard (at room temperature) 

6 cups milk 

1 tsp each salt and ground black pepper 

¼ tsp cayenne pepper 

1 tsp onion powder 

½ tsp ground nutmeg 


Lightly butter a 9x12" baking dish. Layer rice and cheese into the baking dish beginning with ½ rice on the bottom of the baking dish, then ½ the cheese, then repeat with the remaining rice and cheese. 

In an 8-10 cup bowl or glass measuring bowl with pour spout: break the 6 eggs into the bottom and whisk lightly, add the mustard and whisk vigorously until well combined, add the milk, salt, pepper, onion powder, cayenne, and nutmeg and whisk a bit to combine.. 

Pour eggs and milk over cheese and rice mixture. It will look "soupy." 

Put the baking dish into a larger pan of hot water and set into a 350 degree oven. NOTE: It’s easier and safer to put the nested baking dish and pan into the oven and then pour the very hot water carefully around the edge of the outer pan. 

Bake at 350° 1-1/2 hours, until knife comes out clean. 

Let it cool and set before cutting into squares to serve.


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