Brunch Casserole Popular Recipes

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Monday, June 18, 2012

Brunch Casserole

"This delectable rice casserole serves properly with bacon, sausage, ham, sweet rolls, biscuits, toast and jelly."

Ingredients :

12 eggs
4 tablespoons butter
1 onion, diced
1 cup uncooked lengthy-grain white rice
2 cups bird broth
2 tablespoons butter
2 tablespoons all-cause flour
1 cup half of-and-half cream
salt and pepper to flavor
1 (4 ounce) can diced green chilies, drained
1 cup diced sharp Cheddar cheese
half of cup diced Monterey Jack cheese
1 pinch paprika, for garnish

Instructions :

Prep : 40M	Cook : 12M	Ready in : 1H40M

Place eggs in a huge saucepan and cowl with bloodless water. Bring water to a boil; cowl, take away from heat, and allow eggs stand in hot water for 10 to twelve mins. Remove from hot water, cool, peel and slice.
In big saucepan, melt butter over medium heat. Stir in onions and rice; prepare dinner, stirring once in a while, till onions are limp. Pour in 2 cups bird broth, cowl and prepare dinner until rice is achieved, approximately 20 mins.
Preheat oven to 350 ranges F (175 ranges C). Lightly grease a 9x13 inch casserole dish.
In any other saucepan, soften closing 2 tablespoons butter. Whisk in flour. Slowly stir in cream and closing 2 tablespoons fowl broth; stir constantly until thickened. Remove from warmness and season with salt and pepper to taste.
Spread half of the cooked rice in backside of the organized pan. Top with 1/2 of the egg slices, half of the diced inexperienced chilies and 1/2 of each of the cheeses. Spoon half of of the chicken gravy the eggs. Repeat with remaining substances.
Bake exposed in preheated oven till bubbly and golden. Sprinkle with paprika if preferred.

Notes :

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