Serves 6.

2 c. rice
2 tbsp. butter
2 tbsp. flour
3 tbsp. mustard
1 tbsp. salt
2 c. shredded Cheddar cheese
3/4 c. milk
4 eggs, separated
1 (10 oz.) pkg. frozen broccoli

Cook rice. Melt butter in medium sized saucepan. Stir in flour, mustard, and salt. gradually add milk stirring until smooth. Add broccoli, cover and cook, stirring occasionally until sauce simmers and broccoli thaws. Remove from heat. Stir in cheese and cooked rice. Beat egg whites until stiff peaks form. Beat egg yolks just until blended; stir into rice mixture. Spoon into ungreased 2 quart casserole dish. Bake at 325 degrees for 40 to 45 minutes until golden brown and firm to touch. Serve immediately.