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Rice and Cheese Casserole

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Rice and Cheese Casserole
  • Prep 10 min
  • Total 55 min
  • Servings 4
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Carrots and cheese create a great flavor combination in this easy-to-make side dish.
Updated Sep 9, 2016

Ingredients

  • 1 cup uncooked instant rice
  • 1 loaf (8 oz. box) VELVEETA™ Original 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
Make With
Make With
Progresso Breadcrumbs

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instant rice made its debut on grocery store shelves in 1949.
  • tip 2
    Toss about 2 teaspoons of your favorite dried herb in with the bread crumbs for extra flavor.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
215
% Daily Value*:
Vitamin A
100%
100%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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