Broccoli And Rice Casserole

• 2 c. cooked rice
• 2 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
• 3/4 c. shredded Cheddar cheese
• 3/4 c. garlic cheese flavored croutons
• 1 1/2 c. half and half
• 2 eggs, lightly beaten
• 1/4 c. sour cream
• 1/2 tsp. salt
• 1/4 tsp. dry mustard
• 1/8 tsp. pepper
• 1/8 tsp. thyme, crushed
• 1/8 tsp. tarragon, crushed
• 1/2 c. shredded Muenster cheese

1. Grease a 1 1/2 quart casserole.
2. Place 1 cup of the rice over bottom of casserole.
3. Cover with half of the broccoli.
4. Sprinkle 1/2 cup of the Cheddar cheese and 1/2 cup of the croutons over broccoli.
5. Repeat layers with remaining rice and broccoli.
6. In medium bowl, combine half and half, eggs, sour cream, salt, mustard, pepper, thyme and tarragon.
7. Stir in Muenster cheese. Cover and refrigerate.
8. Cover casserole and refrigerate until baking time.
9. About 1 hour before serving time preheat oven to 375 degrees.
10. Pour egg mixture evenly over casserole.
11. Top with remaining 1/4 cup Cheddar cheese and 1/4 cup croutons.
12. Bake 40 to 50 minutes.

rice, broccoli, cheddar cheese, garlic cheese, eggs, sour cream, salt, dry mustard, pepper, thyme, tarragon, muenster cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=101750 (may not work)