Sacramento Rice Scallop

Prep Time
Cook Time
Ready In

"Layers of rice, hard-cooked eggs, cheese, and olives bake in a creamy sauce. Source is from Family Circle recipe card May 1966."

Original recipe yields 6 servings


  • Serving Size: 1 (347.1 g)
  • Calories 507.4
  • Total Fat - 24.3 g
  • Saturated Fat - 13.8 g
  • Cholesterol - 201.4 mg
  • Sodium - 1087.5 mg
  • Total Carbohydrate - 46.4 g
  • Dietary Fiber - 0.6 g
  • Sugars - 6.4 g
  • Protein - 24.7 g
  • Calcium - 459.8 mg
  • Iron - 3.4 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.3 mg

Step 1

Combine butter or margarine, flour, onion, salt, Italian seasoning, mustard, and milk in a small saucepan; cook, stirring constantly, until sauce thickens and boils for 1 minute.

Step 2

Make 2 layers each of rice, egg slices, olives, sauce, and cheese slices in a buttered 8-cup baking dish.

Step 3

Bake in a 350-degree-Fahrenheit oven for 30 minutes, or until bubbly hot. Garnish with a ring of sliced olives, if you wish.

Tips & Variations

No special items needed.



I made this today but with a few changes, for the white sauce I added in some garlic powder and a heaping 1/3 cup of Parmesan cheese, omitted the onion flakes, I used one full can (398 ml) of olives, I did not have any provolone cheese so I used cheddar cheese. Baked this in a 13x9 pan for 35 minutes. It's a great tasting vegetarian dish, when I make it again I would increase white sauce amount, I think some cooked shrimp would be a nice addition, I may add that in next time, thanks for posting this great recipe ForeverMama! (My photo shows casserole before baking).

review by:
(30 Dec 2014)