Olive Rice Casserole - cooking recipe

Ingredients

1/2 c. ripe black olives
4 Tbsp. butter or oleo
5 Tbsp. flour
2 c. milk
3/4 tsp. Worcestershire sauce
dash of thyme
3/4 tsp. salt
1 c. grated sharp cheese
2 c. cooked rice
2 medium size tomatoes

Preparation

Cut olives into large pieces.
Melt butter and blend in flour. Add milk, salt, Worcestershire sauce and thyme until thickens. Blend in cheese and stir over low heat until melted.
Stir in rice and olives.
Layer mixture with thin slices of tomatoes in baking dish.
Bake at 350\u00b0 for 15 to 20 minutes.