Cheesy Egg and Rice Bake

Sorce	NerdAdamskidCGKIII
Caloric	:1 Serving: Calories 240 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 500 mg; Total Carbohydrate 25 g (Dietary Fiber 2 g); Protein 15 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 10 %; Calcium
Ingridients	Prep Time:20 min Start to Finish:1 hr 20 min Makes:6 servings 1 cup sliced fresh mushrooms (3 ounces) 1 medium onion, chopped (1/2 cup) 2/3 cup uncooked regular long-grain rice 1 1/3 cups water 1 cup frozen chopped broccoli 1 cup small curd creamed cottage cheese 3/4 cup shredded Cheddar cheese (3 ounces) 2 tablespoons Progresso® dry bread crumbs (any flavor) 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs, beaten 1/4 cup shredded Cheddar cheese (1 ounce)
Instructions	1. Heat oven to 325°F. Lightly grease quiche dish, 9x1 1/2 inches. 2. Mix mushrooms, onion, rice and water in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until rice is tender. Stir in broccoli and cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar cheese. Spoon into quiche dish. 3. Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese. Bake 10 to 15 minutes or until center is hot. Let stand 5 minutes before cutting.