1 1/2 c. sour cream
3 tbsp. lemon juice
2 oz. blue cheese, crumbled
2 tbsp. parsley, chopped
1/3 c. onion, finely chopped
1/2 tsp. salt
1 tsp. dry mustard
5 hard-cooked eggs, pressed through a coarse sieve
3 c. rice, cooked in chicken broth
1 c. buttered, soft bread crumbs
1/2 tsp. paprika

Blend sour cream with lemon juice, cheese, parsley, onion, seasonings and eggs. Fold into rice. Spoon into a 2 quart buttered casserole. Mix bread crumbs with paprika. Sprinkle over rice mixture. Bake at 350 degrees for 30 minutes. Makes 4 to 6 servings.