Sacramento Rice Scallop
Created by ForeverMama on December 28, 2014
- Servings: 6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #16489
Ingredients
- 3 tablespoons butter (or 3 tablespoons margarine)
- 3 tablespoons all-purpose flour
- 1 tablespoon dried onion flakes
- 1 teaspoon salt
- 1 1/2 to 2 teaspoons Italian seasoning
- 1/2 to 3/4 teaspoon dry mustard
- 3 cups milk
- 4 cups cooked rice
- 4 large eggs (hard-boiled eggs, shelled and sliced)
- 1/2 cup sliced pitted olives (ripe)
- 8 to 10 ounces provolone cheese slices
How to Make
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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.
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Step 2: Make 2 layers each of rice, egg slices, olives, sauce, and cheese slices in a buttered 8-cup baking dish.
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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.
Nutritional Facts
- 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