Easy One-Bowl Carrot Corn and Rice Bake |
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Prep Time: 6 Minutes Cook Time: 35 Minutes |
Ready In: 41 Minutes Servings: 6 |
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Prep time does not include shredding the carrots, please adjust all amounts to taste, you can add in more cheese if desired. Ingredients:
2 cups finely shredded carrots |
2 cups cooked rice |
2 eggs, beaten |
1 1/2-2 cups diced velveeta cheese (american cheese) |
1/2 cup grated parmesan cheese |
1 (14 3/4 ounce) can cream-style corn |
1/4 cup milk or 1/4 cup half-and-half cream |
2 tablespoons butter, melted |
1 medium onion chopped onion |
seasoning salt (to taste, or use white salt) |
black pepper (to taste) |
Directions:
1. Set oven to 350 degrees.
2. Grease a 2-quart baking dish.
3. In a large bowl, combine all ingredients; mix well to combine.
4. Transfer to prepared baking dish.
5. Bake uncovered for 35-45 minutes.
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