I had this at a fancy breakfast brunch and everyone loved it and wanted this lady's recipe

                                       Cheese and Rice Casserole (Riso e Formaggio)

3 cups cooked rice

1/2 tsp. salt

1/2 tsp. dry mustard

1/2 tsp. red pepper sauce

1/4 tsp. pepper

1 small onion, chopped

1 med. green pepper, chopped (thankfully, I didn't see/notice THIS in here !!)

2 cups mozzarella cheese (or cheddar, but I am sure hers was all white, and it was MILD tasting)

6 eggs

3 and 3/4 cups milk

1/2 cup grated parmesan cheese

thin or med. thin sliced tomatoes- optional

*** Long Herb stems (Suzanne, I am not sure what they were, but LONG, thin, tiny buds or leaves)- these may have been placed on top, AFTER it was baked,  for decoration – because some herbs burn easily.

Combine eggs, milk and spices in large bowl. In a greased 13x9 pan, layer half of the rice and then layer the onions, green pepper and cheese (except Parmesan). Repeat. Pour the egg mixture over the rice and top with optional thin or med. thin tomato slices. Sprinkle Parmesan cheese over the top. Bake 325 for 45-50 minutes or until set and lightly golden brown on top. Let rest about 10 minutes and cut into squares and serve.