Broccoli-Tomato Pie

• 2 1/2 c. cooked, leftover rice
• 2 eggs, slightly beaten
• 4 tsp. butter
• 1 Tbsp. flour
• 1 c. milk
• 1 (10 oz.) pkg. frozen broccoli, thawed and chopped
• 3/4 c. shredded Swiss cheese (3 oz.)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 medium size ripe tomato, sliced
• 1/4 c. grated Parmesan cheese

1. Stir together rice and eggs in large bowl.
2. Melt butter in medium size saucepan.
3. Stir in flour; cook, stirring until smooth. Cook, stirring, until thickened and bubbly, about 2 minutes. Remove from heat; stir in broccoli, cheese, salt and pepper. Cool to lukewarm.
4. Stir broccoli mixture into rice. Turn into 9-inch pie plate.
5. Bake in preheated 350u0b0 oven for 25 to 30 minutes or until center almost set.
6. Remove from pan.
7. Arrange tomato slices around outer edge.
8. Sprinkle with Parmesan.
9. Broil 1 to 2 minutes or until golden.

rice, eggs, butter, flour, milk, frozen broccoli, swiss cheese, salt, pepper, tomato, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=490332 (may not work)