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.