2 c. cooked rice
1 lb. hot sausage
1 onion, chopped
3 tbsp. butter
4 eggs, beaten
1/2 c. milk
1 can cream of mushroom soup
2 c. shredded Velveeta
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper

Brown sausage in skillet until crumbled and cooked through. Drain off grease and set aside. Sauté onion and green pepper in butter until tender. Combine rice, eggs, milk, 1 cup cheese, dry mustard, salt and pepper. Add sausage, onion and green pepper to this mixture. Pour into a 9 x 13 greased casserole dish.

Bake, uncovered, at 350°F for 30 to 40 minutes. Top with other cup of cheese and stick back in oven until melted. Allow dish to set 10 minutes before serving.