Rice and Cheese Casserole

Rice and Cheese Casserole

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

Prep Time

10

Minutes

Total Time

55

Minutes

Makes

4

servings

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
  1. Heat oven to 350┬║F. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Instant rice made its debut on grocery store shelves in 1949.
Success
Toss about 2 teaspoons of your favorite dried herb in with the bread crumbs for extra flavor.

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.