Hearty Rice and Potato Casserole with Egg Topping

1.Preheat your oven to 375°F (190°C).

2.Grease a 9x13 inch baking dish with butter to prevent sticking.

3.In a large bowl, combine the cooked rice, cooked pasta, and half of the shredded cheese. Mix well and season with salt, pepper, garlic powder, onion powder, and paprika.

4.Layer half of the potato slices at the bottom of the greased baking dish.

5.Spread the rice and pasta mixture evenly over the potato layer.

6.Top with the remaining potato slices, overlapping them slightly to cover the rice and pasta mixture completely.

7.In another bowl, whisk together the eggs, milk, and a pinch of salt and pepper until well combined.

8.Pour the egg mixture evenly over the layered casserole, ensuring it seeps through the layers.

9.Sprinkle the remaining shredded cheese on top of the casserole for a cheesy finish.

10.Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

11.After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.

12.Once done, remove from the oven and let it cool for a few minutes before slicing and serving.