Rice and Cheese Casserole

  • Prep Time 10 min
  • Total Time 55 min
  • Servings 4

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
435
Calories from Fat
215
% Daily Value
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
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
6%
6%
Calcium
36%
36%
Iron
14%
14%
Exchanges:
2 Starch; 2 Vegetable; 2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.