Rice-Cheese Casserole

Preheat oven to 350°F (175°C). Grease a 9-inch square baking dish or equivalent 2-quart casserole dish with margarine or butter.

Combine 2 cups cooked rice, 1 cup soft breadcrumbs, 1 cup shredded American cheese, and 1 tablespoon dried minced onion in a large mixing bowl. Mix until evenly distributed.

In a separate bowl, whisk together 2 slightly beaten eggs and 1 tablespoon melted margarine or butter until blended.

In another bowl, dissolve 1 cup instant non-fat dry milk powder in 2 cups water, stirring until smooth with no lumps.

Pour the milk mixture into the egg mixture and stir until combined.

Pour the liquid mixture over the rice and breadcrumb mixture, stirring gently to distribute evenly and ensure all dry ingredients are moistened.

Transfer the casserole mixture to the prepared baking dish, spreading it in an even layer.

Bake uncovered for 30-35 minutes, or until the top is set and lightly golden and a knife inserted in the center comes out clean.

Remove from oven and let stand for 5 minutes before serving to allow the casserole to set slightly.