1 c. cooked rice, cooked in 1 c. water and 1 c. chicken stock
1 stick butter, melted
1 lb. small curd cottage cheese
1 c. chopped hard salami
1 pkg. frozen spinach, squeezed dry
1 pkg. Knorr Leek Soup
1 tsp. onion salt
1 tsp. garlic salt
Pepper
9 beaten eggs
Parmesan cheese

Sprinkle 1/4 cup Parmesan cheese on bottom of 9 x 13 inch pan. Combine rice, butter, cottage cheese, salami, spinach, soup mix, seasonings and 6 beaten eggs. Pour over Parmesan cheese. Pour the last 3 beaten eggs over the top and sprinkle with more Parmesan cheese. Bake at 250 degrees for 40 minutes to 1 hour. Best if made a day in advance and reheated prior to serving.