Carrot Rice Bake

With milk, eggs, and cheese.

From a box sold in East Moline, Illinois.

Carrot Rice Bake

3 c. shredded carrot (1 lb.)
1-1/2 c. water
2/3 c. long grain rice
1/2 tsp. salt
2 c. (8 oz.) shredded cheese
1 c. milk
2 eggs (beaten)
2 Tbsp. minced dried onion
1/4 tsp. pepper

In pan, combine carrots, rice, water, and salt. Simmer 15 minutes until rice is done. Do not drain.

Add 1/2 c. shredded cheese, milk, eggs, onion, and pepper. Turn in 10 x 6 x 2 casserole. Bake uncovered at 350 deg. for 20-25 minutes.

Add remaining 1/2 c. cheese and return to melt (about 2 minutes).

Cut in squares.

6 servings.

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