Broccoli and Rice Bake

I had some left over rice and some broccoli from my last CSA box to use up. So I searched for a recipe to use it up. I found this one... I changed it up a bit to fit our needs.

Michelle's Rice and Broccoli Bake

• 2 cups hot cooked rice
• 3/4 cup shredded reduced-fat cheddar cheese
• 1 egg
• 3/4 teaspoon garlic salt
• 
  FILLING:
• 3 cups frozen chopped broccoli, thawed
• 4 ounces chopped fresh mushrooms
• 1/2 cup chopped sweet red pepper
• 1/2 medium onion, chopped
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon onion salt
• 1/2 teaspoon pepper
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese

• In a large bowl, combine the rice, cheese, egg and garlic
• salt. Press firmly into a 2-qt. baking dish coated with cooking
• spray. Bake at 375° for 10 minutes. 
•  
• Meanwhile, place the broccoli, mushrooms, red pepper and onion in a
• steamer basket over 1 in. boiling water in a saucepan. Bring to a
• boil; cover and steam for 5 minutes or until crisp-tender.
• 
  
• In a large bowl, combine the eggs, milk, onion salt and
• pepper; stir in vegetables. Pour over crust. Sprinkle with cheese.
• Bake, uncovered, at 375° for 25-30 minutes or until a knife
• inserted near the center comes out clean. Yield: 6 servings.