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Recipe

Rice and Cheese Casserole

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Carrots and cheese create a great flavor combination in this easy-to-make side dish.

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( 22 Ratings)

22 Ratings

5 Stars

4 Stars 27%

3 Stars 18%

2 Stars 23%

1 Stars 23%

Member Reviews ( 7 )

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PREP TIME 10 Min
TOTAL TIME 55 Min
SERVINGS 4

1: cup uncooked instant rice

1: package (8 ounces) shredded process cheese (2 cups)

2: cups packaged shredded carrots

4: medium green onions, chopped (1/4 cup)

2: eggs

1/4: cup milk

1/3: cup Progresso® dry bread crumbs (any flavor)

1: tablespoon butter or margarine, melted

Save $$$ on your favorite brands

1 Heat oven to 350ºF. Grease square pan, 8x8x2 inches.
2 Make rice as directed on package. Mix rice, cheese, carrots, onions, eggs and milk in pan. Sprinkle with bread crumbs. Drizzle with butter.
3 Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean.

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Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 435

(Calories from Fat 215 ),

Total Fat 24 g

(Saturated Fat 14 g,),

Cholesterol 170 mg;
Sodium 970 mg;
Total Carbohydrate 38 g

(Dietary Fiber 3 g,

Protein 20 g;

Percent Daily Value*:

Exchanges:

2 Starch;
2 Vegetable;
2 High-Fat Meat;
1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 7 Reviews View All

Posted 5/12/2009 3:02:44 PM REPORT ABUSE Corinne Yvette said:

Rating:

I made this for a brat fry at work. I used regular onion and sage & onion crouton for the topping. Gave it more zing. Everybody who ate it said it was good.

This reply was: Helpful Inspiring