You betcha it ’s a hot dish! The history of the “hotdish” goes back to when budget-conscious farm wives needed to feed their own families as well as congregations of the first Minnesota churches. This filling side resembles a quiche and is packed full of flavor. Evaporated milk, which is thicker and richer than regular milk, helps give this dish its creamy texture. Perfect for cold winters, when you just need something warm and tasty in your belly.

　　

Ingredients

makes 6 to 8 servings

　　Cooking spray

　　2 cups cooked long-grain white rice (see page 195)

　　12 ounces sharp Cheddar cheese, grated (3 cups)

　　1 (12-ounce) can evaporated milk

　　1 medium onion, chopped

　　1 cup chopped fresh flat-leaf parsley

　　2 large eggs, beaten

　　1 garlic clove, minced

　　2 tablespoons olive oil

　　2 teaspoons salt

　　1/2 teaspoon freshly ground black pepper

　　

Step 1

Preheat the oven to 350°F. Coat a 9 x 13-inch casserole dish with cooking spray.

　　

Step 2

Put the rice, cheese, evaporated milk, onion, parsley, eggs, garlic, olive oil, salt, and pepper into a large mixing bowl and stir well. Pour the mixture into the prepared casserole dish. Bake for 50 minutes or until the casserole is set and the top is brown and a little crunchy.

　　

note

Step 3

Vegetarian friendly!

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.