 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
If you love carrots and rice and cheese like I do, here is a dish that combines all three into a comforting casserole. Ingredients:
3 cups shredded carrots (about a pound) |
1 1/2 cups water |
2/3 cup long-grain or converted rice (not minute rice!) |
1/2 tsp salt |
1 1/2 cups shredded cheese (cheddar is good, use your favorite) |
1 cup milk |
2 eggs |
finely minced onion to taste (optional) |
1/4 tsp pepper |
1/2 cup shredded cheese |
Directions:
1. In a medium saucepan combine the rice with the carrots, water and salt.
2. Bring to a boil, reduce heat and cover.
3. Simmer for 25 minutes. Do NOT drain!
4. Beat eggs.
5. Stir in the 1 1/2 cups cheese, milk, beaten eggs, onion and pepper.
6. Spoon mixture into a 1 1/2 quart baking dish.
7. Bake uncovered at 350 for about an hour.
8. Top with the 1/2 cup cheese and return to oven for about 2 minutes, just long enough to melt the cheese.
|
|