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Cheese and Rice Casserole
(Riso e Formaggio)

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  • 2 cups water
  • 1 cup uncooked regular rice
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon red pepper sauce
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 cups (8 ounces) shredded mozzarella or Cheddar cheese
  • 4 eggs, slightly beaten
  • 2 1/2 cups milk
  • 1/2 cup grated Parmesan cheese


  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.