Penny-Pinching Casserole - cooking recipe

Ingredients

1/4 c. butter or oleo
1/2 c. finely chopped green pepper
1/2 c. sliced fresh mushrooms or 1 (4 oz.) can sliced mushrooms
3 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
2 c. milk
1 c. (4 oz.) Cheddar cheese, shredded
1 Tbsp. chopped onion
3 c. cooked rice
8 eggs

Preparation

Cook pepper (green) and fresh (if used) mushrooms and onions, too, until tender, not brown.
Blend in flour, salt and pepper. Cook, stirring until mix is smooth and thickened.
Remove from heat.
Stir in cheese until melted.
Combine 2 cups of the sauce with the rice.
Spread rice mix evenly in a 12 x 7 x 2-inch pan (buttered).
Make 8 nests in the rice with back of spoon.
Break eggs (one at a time) into a cup and put in a nest.
Cover eggs with remaining sauce.
Bake at 350\u00b0 for 25 to 30 minutes or until eggs are cooked as you like.
Makes 4 to 8 servings.