Green and Yellow Rice
misc.consumers.frugal-living/Karen Wheless (2001)

This is an old favorite from Mom, it has so much cheese that it's probably not very good for you, but I'm sure you could cut that down. I've been known to make extra rice just to make this casserole. I never bake it in a pan of water, too much trouble; I just use a thick walled casserole dish. It works really well in individual souffle dishes as well.

3 cups boiled rice
1/4 cup butter
4 eggs, beaten
1 lb cheddar cheese, grated
1 cup milk
1 pkg frozen chopped spinach, cooked and drained
1 tbsp onion, chopped
1 tbsp Worcestershire sauce
1/2 tbsp marjoram
1/2 tbsp thyme
1/2 tbsp rosemary
1/2 tbsp salt

Boil rice to get the three cups. Melt butter and add to the rice. Beat eggs and grate cheese (grating it yourself is better). Add milk to eggs, then add cheese, then spinach. Mix well, but gently. Add onion and seasonings. Set aside after placing in a 2 qt casserole. When ready, set casserole, uncovered, in a pan of warm water and bake at 350F for 45 minutes.