1/2 lb. butter
2 qt. plus 2 c. milk
2 tbsp. salad mustard
4 qt. cooked rice, long grain
3/4 c. flour
2 tbsp. salt
4 lb. grated cheddar cheese
32 beaten eggs

Make a cream sauce of the butter, flour, milk, salt and mustard. Add the grated cheese and heat to melt the cheese. Place mixture in large enough bowl to add the well - cooked rice and the beaten eggs. Combine all of the mixture and portion evenly into 2 greased stainless 12 x 20 x 4 inch pans. Bake at 350 degrees for 45 to 60 minutes or until mixture is set and eggs are firmed.

Makes 48 servings.