Brunch Casserole

Brunch Casserole

11
Michele O'Sullivan 120

"This delectable rice casserole serves nicely with bacon, sausage, ham, sweet rolls, biscuits, toast and jelly."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 40 m servings 287 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 226 mg
  • 75%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place eggs in a large saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
  2. In large saucepan, melt butter over medium heat. Stir in onions and rice; cook, stirring occasionally, until onions are limp. Pour in 2 cups chicken broth, cover and cook until rice is done, about 20 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.
  4. In another saucepan, melt remaining 2 tablespoons butter. Whisk in flour. Slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened. Remove from heat and season with salt and pepper to taste.
  5. Spread half of the cooked rice in bottom of the prepared pan. Top with half of the egg slices, half of the diced green chilies and half of each of the cheeses. Spoon half of the chicken gravy the eggs. Repeat with remaining ingredients.
  6. Bake uncovered in preheated oven until bubbly and golden. Sprinkle with paprika if desired.

Reviews

11
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Great recipe!! Prepared it for 18 people at family brunch. Most asked for recipe. I prepared it the night before and that worked well. I'd make this one again. Pat

Most helpful critical review

This was OK... too salty (and I only used a pinch of salt. This is definitely not a 2-helping dish. If I do make this again, I may add diced green chiles to the egg mixture and use a mexi-melt...

Great recipe!! Prepared it for 18 people at family brunch. Most asked for recipe. I prepared it the night before and that worked well. I'd make this one again. Pat

I liked this one a lot. I used brown rice, cooking it about 40 minutes. Also, the chilis are a must, I think, for this recipe. Without them it might be a bit bland. It only took about 30 min...

This was OK... too salty (and I only used a pinch of salt. This is definitely not a 2-helping dish. If I do make this again, I may add diced green chiles to the egg mixture and use a mexi-melt...

Delicious! Prep some of the steps ahead of time. Serve it with spicy chorizo or linguica for a little more kick. Everyone who tries this asks for the recipe. A winner!

GREAT recipe!! I added a rib and a half of celery and three cloves of garlic to the onions and rice and then added fresh parsley and oregano as well. I doubled the sauce recipe and instead of ch...

Recipe turned out very dry and bland, and the rice was too dominant in the taste. Tried a second helping and put hot sauce on and it still wasn't good. Maybe doubling the gravy, and spicing it u...

I added 1 lb browned sage sausage in the layers and mixed my green chilis with the rice and it is even better than the original.

Made this recipe for a teacher breakfast,,, everyone wanted the recipe! Very good and easy.

I use fewer eggs and add some chicken, then mix in some frozen mixed veggies to make an easy weekend supper that everyone loves.