Brunch Casserole Best Dishes

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Brunch Casserole

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

Ingredients :

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

Instructions :

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

Place eggs in a large saucepan and cover with bloodless water. Bring water to a boil; cowl, eliminate from warmth, and allow eggs stand in warm water for 10 to twelve minutes. Remove from hot water, cool, peel and slice.
In huge saucepan, melt butter over medium heat. Stir in onions and rice; prepare dinner, stirring now and again, until onions are limp. Pour in 2 cups chicken broth, cowl and cook till rice is carried out, about 20 mins.
Preheat oven to 350 tiers F (a hundred seventy five levels C). Lightly grease a 9x13 inch casserole dish.
In any other saucepan, soften remaining 2 tablespoons butter. Whisk in flour. Slowly stir in cream and closing 2 tablespoons chook broth; stir continuously until thickened. Remove from warmth and season with salt and pepper to flavor.
Spread half of of the cooked rice in backside of the prepared pan. Top with 1/2 of the egg slices, half of the diced inexperienced chilies and half of of every of the cheeses. Spoon 1/2 of the chicken gravy the eggs. Repeat with closing elements.
Bake uncovered in preheated oven until bubbly and golden. Sprinkle with paprika if preferred.

Notes :

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