Egg and Rice Frying-Pan Casserole 3 cups cooked rice 1 can (10 3/4 ounces/305 g) condensed cream of celery soup 3/4 cup water 1/4 teaspoon salt 1 tablespoon butter/margarine 1 package (10 ounces/284 g) frozen peas, separated 1 can (8 ounces/227 g) pieces and stems mushrooms, drained 4 eggs 1 cup grated Swiss cheese
1. In a medium bowl, stir the rice, soup, salt, and water together. 2. Set an electric frying pan to 350° F (175° C), or use a skillet on the stove. Place the butter/margarine in the pan to melt. Add the ingredients in the bowl to the pan, stir together, and bring to a boil. Reduce the heat to simmer, cover, and cook for 5 minutes. 3. Uncover, stir in the peas and mushrooms, cover, and simmer 5 minutes more. 4. Remove the lid, and with the back of a large spoon, make four indentations in the rice mixture. 5. Break an egg into a small bowl, then slip it into an indentation. Repeat this procedure with the remaining eggs. 6. Cover the pan and continue simmering for 4 minutes. Uncover, sprinkle with cheese, cover, and simmer until eggs are to desired doneness.
