Cheddar Cheese Rice


  • 1 cup rice
  • 1/2 cup finely chopped onion
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 tsp. dry mustard
  • Ad
  • 1/2 tsp. Worcestershire sauce
  • 2 cups milk
  • 8 oz. grated sharp Cheddar cheese
  • 3 Tbsp. soft bread crumbs tossed with 2 tablespoons melted butter


Cook rice according to package directions. Cook onion in 3 Tbsp. butter until onion is tender; blend in 3 Tbsp. flour and salt, pepper, and dry mustard. Gradually add milk, stirring constantly. Continue to cook over low heat, stirring constantly, until mixture is thickened. Add 1/2 the cheese; stir until melted. Put 1/2 cooked rice in a lightly buttered shallow baking dish. Layer rice with 1/2 remaining shredded cheese and 1/2 the hot sauce mixture. Repeat layers of rice, shredded cheese and sauce mixture. Top with buttered bread crumbs. Bake at 375 degrees F for 25 minutes.

By LRP from LWL, MA


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