4 c. cooked rice
1 1/2 tsp. dry mustard
1/2 tsp. salt
8 eggs, separated
1 lb. grated sharp Cheddar cheese

Heat milk. Mix in egg yolks and add mustard, salt and cheese. Stir until cheese is melted. Beat egg whites and fold in. Bake in a 9 x 12 inch pan in a pan of water at 350 degrees for 1 hour. Serve with mushroom sauce (soup). This can be made the day before and heated when you want to serve it. Serves 15.