Baked cheese loaf by Borden's from 1950

For this recipe you need Broden's Chateau cheese. Chateau is made from the finest mellow-mild American cheese. Slices clean, cooks superbly. 

2 tbsp. butter

2 tbsp. chopped onion

2 tbsp. chopped green pepper

2 eggs, slightly beaten

1 cup milk

1 tsp. salt

1/4 tsp. worchestershire sauce

1/8 tsp. pepper

1/8 tsp. poultry seasoning

1/2 lb. Chateau, diced

3 cups cooked rice

Melt butter in top of double boiler. Add onion and peppers. Cook till soft. Add eggs, milk, seasonings and Chateau. Cook over hot water till cheese melts. Add rice. Pour into 8 1/2 x 4 1/2x2 -inch loaf pan, greased and lined on bottom with waxed paper. Bake in moderate oven (350F) 40 minutes or till knife inserted in center comes out clean. Unmold on platter and serve with tomato sauce.