Broccoli-Tomato Pie

Name: Broccoli-Tomato Pie
Ingredients: 2 1/2 c. cooked, leftover rice; 2 eggs, slightly beaten; 4 tsp. butter; 1 Tbsp. flour; 1 c. milk; 1 (10 oz.) pkg. frozen broccoli, thawed and chopped; 3/4 c. shredded Swiss cheese (3 oz.); 1/2 tsp. salt; 1/4 tsp. pepper; 1 medium size ripe tomato, sliced; 1/4 c. grated Parmesan cheese

11 ingredients

9 steps

Ingredients

2 1/2 c. cooked, leftover rice
2 eggs, slightly beaten
4 tsp. butter
1 Tbsp. flour
1 c. milk
1 (10 oz.) pkg. frozen broccoli, thawed and chopped
3/4 c. shredded Swiss cheese (3 oz.)
1/2 tsp. salt
1/4 tsp. pepper
1 medium size ripe tomato, sliced
1/4 c. grated Parmesan cheese

Directions

1

Stir together rice and eggs in large bowl.
2

Melt butter in medium size saucepan.
3

Stir in flour; cook, stirring until smooth. Cook, stirring, until thickened and bubbly, about 2 minutes. Remove from heat; stir in broccoli, cheese, salt and pepper. Cool to lukewarm.
4

Stir broccoli mixture into rice. Turn into 9-inch pie plate.
5

Bake in preheated 350° oven for 25 to 30 minutes or until center almost set.
6

Remove from pan.
7

Arrange tomato slices around outer edge.
8

Sprinkle with Parmesan.
9

Broil 1 to 2 minutes or until golden.