Carrots and cheese create a great flavor combination in this easy-to-make side dish.
cup uncooked instant rice
loaf (8 oz. box) VELVEETA™ Original Cheese (2 cups)
cups packaged shredded carrots
medium green onions, chopped (1/4 cup)
cup Progresso™ dry bread crumbs (any flavor)
tablespoon butter or margarine, melted
Heat oven to 350ºF. Grease square pan, 8x8x2 inches.
Make rice as directed on package. Mix rice, cheese, carrots, onions, eggs and milk in pan. Sprinkle with bread crumbs. Drizzle with butter.
Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean.
Instant rice made its debut on grocery store shelves in 1949.
Toss about 2 teaspoons of your favorite dried herb in with the bread crumbs for extra flavor.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 2 Vegetable; 2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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