Holland cheese scallop
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Flour |
| 1 | medium | Onion; minced |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Basil |
| ⅓ | teaspoon | Prepared mustard |
| 2 | cups | Milk |
| 4 | cups | Cooked rice |
| 4 | Hard cooked eggs; sliced | |
| 4 | mediums | Tomatoes; sliced |
| 10 | ounces | Gouda or edam cheese; sliced |
| Crumbled potato chips | ||
Directions
Melt butter in saucepan, blend in flour. Stir in onion and seasonings; add milk. Cook stirring constantly until sauce thickens. Layer rice, egg slices, tomato slices, cheese slices and sauce in a buttered 2 quart casserole. Repeat layering process ending with sauce. Top with crumbled potato chips and a garnish of cheese slices. Bake at 325 F for 35 minutes or until bubbly hot. Makes 6 servings.
Source: "Dutch Treats with Holland Imported Cheese", booklet by Holland Cheese Consumers Bureau, Canada.
Formatted by Mardi Desjardins March 16, 1998.
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Mar 18, 1998