A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cheesy Carrot Rice Casserole
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- #17330
This side dish recipe is just the right balance of starch and vegetables in a creamy, cheesy baked casserole.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups cooked rice
2 cups grated carrot
1 cup grated Cheddar cheese
1/2 cup Miracle Whip salad dressing
1/4 cup milk
1 egg, beaten
1 tablespoon minced onion
1/2 teaspoon salt
black pepper, to taste
1/4 cup chopped fresh parsley
directions
Preheat the oven to 350 degrees F.
Combine the cooked rice, grated carrot, cheese, salad dressing, milk, egg, and onion in a bowl. Mix well. Season with the salt and black pepper, to taste.
Transfer the carrot mixture to a 4-cup greased baking dish. Cover the dish and bake at 350 degrees F for 35 minutes.
Remove the carrot casserole from the oven and let cool for 5 minutes, covered, before serving. Sprinkle with the parsley just before serving.
nutrition data
260 calories, 17 grams fat, 19 grams carbohydrates, 8 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
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