Carrot and Cheesy Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I made this last night, and after you do, you will never want a plain carrot again. Ingredients:
2 1/2 cups finely shredded carrots |
2 cups cooked white rice |
2 eggs, beaten |
2 1/2 cups diced velveeta cheese |
1 (15 ounce) can cream-style corn |
3 tablespoons margarine, melted |
2 tablespoons dried onion flakes |
1 teaspoon seasoning salt |
1 teaspoon white pepper |
Directions:
1. In a large bowl, combine all ingredients.
2. Spoon into buttered 3 quart baking dish.
3. Bake uncovered at 350 degrees for 40 minutes, or until set,.
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