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Brunch Casserole

Brunch Casserole

  • Prep

    40 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
Michele O'Sullivan

Michele O'Sullivan

This delectable rice casserole serves nicely with bacon, sausage, ham, sweet rolls, biscuits, toast and jelly.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 251 mg
  • 84%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

PETTIGO
30

PETTIGO

1/1/2004

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

RENA
18

RENA

5/21/2004

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 minutes in the oven, not an hour, as the "cook time" says.

Yolanda
15

Yolanda

8/16/2004

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 cheese combination (even mild cheddar was a bit "much" in this recipe); a more mild, creamy cheese might work better.

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