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Cheese and Rice Casserole
(Riso e Formaggio)




  1. Heat water, rice, salt, mustard, red pepper sauce and pepper to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes, without lifting cover or stirring.
  2. Remove from heat. Fluff rice lightly with fork; cover and let steam for 5 to 10 minutes.
  3. Lay half each of the rice, onion, green pepper and mozzarella cheese in greased 11 x 7-inch baking dish; repeat layers.
  4. Mix eggs and milk; pour over rice mixture. Sprinkle with Parmesan cheese. At this point, the casserole can be covered and refrigerated up to 24 hours.
  5. Bake uncovered at 325 degrees F until set, 45 to 50 minutes. Let stand 10 minutes. Cut into squares.

Yields 8 servings.


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