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Spinach and Rice Souffle
4 large eggs
1 cup whole milk
8 ounces cheddar cheese, shredded
1 (10-ounce) package frozen chopped spinach, thawed and drained
3 cups cooked long grain white rice
1/4 cup butter, softened
1 tablespoon chopped onion
1 tablespoon Worchestershire sauce
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
Pre-heat oven to 350 F and grease a 2-quart baking pan. Beat eggs and milk in a large mixing bowl. Stir in remaining ingredients, mix well. Pour into prepared pan and place the pan in a large pan filled with 1-inch of warm water. Place pans (one inside the other)in the oven and bake for 45 minutes.
Servings: 8
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