Sacramento Rice Scallop

• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons flour
• 1 tablespoon dried onion flakes
• 1 teaspoon salt
• 1 12-2 teaspoons italian seasoning
• 12-34 teaspoon dry mustard
• 3 cups milk
• 4 cups cooked rice
• 4 hard-boiled eggs, shelled and sliced
• 12 cup sliced pitted ripe olives
• 8 -10 ounces sliced provolone cheese

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.
2. Make 2 layers each of rice, egg slices, olives, sauce, and cheese slices in a buttered 8-cup baking dish.
3. Bake in a 350-degree-Fahrenheit oven for 30 minutes, or until bubbly hot.
4. Garnish with a ring of sliced olives, if you wish.

butter, flour, onion flakes, salt, italian seasoning, mustard, milk, rice, eggs, olives, provolone cheese

Taken from www.food.com/recipe/sacramento-rice-scallop-513990 (may not work)