1/4 c. each flour and butter
1/2 tsp. salt
Dash pepper
1 tsp. grated onion
1 c. each milk and grated cheese
4 eggs separated
3/4 c. cooked rice

Melt butter in saucepan. Blend in flour, seasonings and onion. Add milk and cook stirring constantly until thickened. Blend in 1 cup cheese. Beat egg yolks slightly. Gradually add hot sauce to yolks. Add rice. Beat egg yolks slightly. Gradually add hot sauce to yolks. Add rice. Beat egg whites until stiff but not dry. With spatula or whisk, fold egg whites into cheese-rice mixture. Pour into ungreased 2 quart straight sided casserole or souffle dish. Bake at 325 degrees for 1 hour. Serve at once.