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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I have used this recipe for years, mostly for big dinners or potlucks. I often get requests for the recipe; it's easy to make as well as delicious. Even people who don't like vegetables discover that this dish is pretty tasty! I love finding new recipes to try in cookbooks - this one's a real winner. Ingredients:
2 cups finely shredded carrots |
2 cups cooked rice |
2 eggs, beaten |
1-1/2 cups diced process american cheese |
1 can (16-1/2 ounces) cream-style corn |
1/4 cup milk |
1 tablespoon butter, melted |
1 tablespoon dried minced onion |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Combine all ingredients in a 2-qt. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until set. Yield: 6-8 servings.
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