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Cheese Rice Casserole Recipe
|Rice||1⁄2 Cup (8 tbs), uncooked|
|Grated carrots||3 Cup (48 tbs), or finely shredded (6 Large Pieces)|
|Eggs||2 , slightly beaten|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon (Or To Taste)|
|Ground black pepper||1⁄2 Teaspoon|
|Onion||1 Small, peeled and grated|
|Diced pasteurized process american cheese||1 1⁄2 Cup (24 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Margarine||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 1915 Calories from Fat 776
% Daily Value*
Total Fat 89 g136.7%
Saturated Fat 37.8 g188.8%
Trans Fat 0 g
Cholesterol 519.9 mg
Sodium 5376.3 mg224%
Total Carbohydrates 223 g74.4%
Dietary Fiber 16.5 g66.1%
Sugars 93.9 g
Protein 68 g136.1%
Vitamin A 61.3% Vitamin C 24.6%
Calcium 144.6% Iron 36.4%
*Based on a 2000 Calorie diet
In a large mixing bowl, combine cooked rice, carrots, eggs, evaporated milk, salt, pepper, onion, cheese and raisins; mix well.
Turn into a greased, shallow 2-quart baking dish.
In a small bowl, combine bread crumbs and margarine; toss.
Sprinkle crumbs over casserole.
Bake in a preheated 350-degree oven for 45 minutes, or until hot and bubbly.