Rice and Frank casserole

This recipe was submitted by From Margaret D’Spain in 1963.

This is a hearty casserole that is both easy to make and economical. A good one to make after all the holiday fare we have ingested. Mix together in a bowl:

2 eggs, beaten

1 cup evaporate milk

½ cup water

1 teaspoon salt

1 teaspoon dry mustard

2 cups cooked rice

Stir in 1 cup grated cheese

Pour into a greased casserole dish

Split four frankfurters lengthwise and fill with 1 cup grated cheese

Arrange franks on top of rice mixture, cut side up

Bake at 325 degrees for 45 minutes.