Rice and Cheese Casserole
Carrots and cheese create a great flavor combination in this easy-to-make side dish.
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 dry bread crumbs
1 tablespoon butter or margarine, melted
Heat oven to 350ºF. Grease square pan, 8x8x2 inches. Make rice as directed on package. Mix rice, cheese, carrots, onions, eggs and milk in pan. Sprinkle with bread crumbs. Drizzle with butter.
Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean.
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