REC: Cheddar Rice Bake

Cheddar Rice Bake

• 1 cup uncooked long-grain rice
  
• 1/2 cup finely chopped onion
  
• 3 tablespoons butter or margarine
  
• 3 tablespoons flour
  
• 1 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 1/2 teaspoon dry mustard
  
• 1/2 teaspoon Worcestershire sauce
  
• 2 cups milk
  
• 8 ounces grated sharp Cheddar cheese
  
• 3 tablespoons soft bread crumbs tossed with 2 tablespoons melted butter

Cook rice according to package directions. Cook onion in 3 tablespoons butter until onion is tender; blend in 3 tablespoons flour and salt, pepper, and dry mustard. Gradually add milk, stirring constantly. Continue to cook over low heat, stirring constantly, until mixture is thickened. Add half of the cheese; stir until melted. Put half of the cooked rice in a lightly buttered shallow baking dish. Layer rice with half of remaining shredded cheese and half of the hot sauce mixture. Repeat layers of rice, shredded cheese and sauce mixture. Top with buttered bread crumbs. Bake at 375° for 25 minutes.
Serves 6 to 8.