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Rice and Cheese Casserole

 22 Ratings
6 Comments
  • Prep Time 10 min
  • Total Time 55 min
  • Servings 4

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

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

  • 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.

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 PER SERVING

Serving Size: 1 Serving
Calories
435
Calories from Fat
215
% Daily Value
Total Fat
24 g
24%
Saturated Fat
14 g
14%
Cholesterol
170 mg
170%
Sodium
970 mg
970%
Total Carbohydrate
38 g
38%
Dietary Fiber
3 g
3%
Protein
20 g
20%
% 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.

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