Busters Recipes

Egg Mushroom Casserole

8 large eggs
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cooked rice
1 4 1/2 ounce can mushrooms, sliced
2 tablespoons butter or margarine
2 tablespoons all purpose flour
1 1/3 cups milk
4 ounces shredded cheddar cheese
1/2 teaspoon salt
1/8 teaspoon pepper

In a bowl, combine eggs, milk, salt and pepper; mix well. Stir in
cooked rice and sliced canned mushrooms. Pour egg and rice mixture
into a greased 8 x 8 inch baking dish. Bake at 350F for 30 to 35
minutes or until the center is set. When ready to serve, melt butter
in a heavy saucepan over low heat. Add flour and stir until smooth.
Cook for 1 minute, stirring constantly. Gradually add milk and cook
over medium heat, stirring constantly, until thick and bubbly. Add
shredded cheddar cheese, salt and pepper; stir until the cheese melts
then serve over the eggs. Makes 8 servings.