3 eggs, separated
1 c. whole kernel corn, drained
1 1/2 c. cooked rice
1 c. shredded Cheddar cheese
1/2 c. milk
1 tsp. salt
3/4 tsp. dry mustard
1/8 tsp. pepper

Heat oven to 350 degrees. Mix egg yolks and remaining ingredients. Beat egg whites until stiff peaks form, fold into rice mixture. Pour into greased 1-quart casserole or 5-cup souffle dish. Cook uncovered until knife inserted in center comes out clean, 40 to 45 minutes. 4 servings.