Rice and Egg Casserole

Rice and Egg Casserole
By Corinne dell'Aria-Hallett

Overall Rating 

Description
This is a tasty dish your family will love!

Ingredients
1 can diced Italian tomatoes
1 med. diced onion
2-3 zucchini or 4 yellow summer squash - sliced
4 large mushrooms sliced - optional
1 small can sliced ripe olives, drained - optional
10-12 eggs
2 cups cooked rice - for added flavor - I prefer 1 pkg. of Mahatma’s yellow rice
salt & pepper to taste
Asiago or Romano shredded cheese to top casserole

Directions
Heat oven to 350 degrees. While this is heating, cook Rice according to package directions, then sauté onions, zucchini or summer squash & mushrooms in olive oil, until soft/tender; season with salt and pepper to your liking. Next, add tomatoes & olives & heat approx. 5 min more. In a bowl, beat eggs well and mix in vegetables and rice. Pour this into a greased baking pan (e.g. 9x15 corning ware dish), and then generously sprinkle cheese on top. Bake approx 35-45 minutes - checking after 35 min. Top should be a golden brown when casserole is done.