Carrot-Rice Bake

1. 1

   In a saucepan combine carrots, water, rice and salt.

2. 2

   Bring to boil.

3. 3

   Reduce heat and simmer, covered, about 15 minutes or until rice is cooked.

4. 4

   Do not drain.

5. 5

   Stir in 1 1/2 cups of cheese, milk, eggs, onion and pepper.

6. 6

   Turn into a 10 x 6 x 2-inch baking dish. Bake, uncovered, at 350u00b0 for 20 to 25 minutes.

7. 7

   Top with remaining 1/2 cup of shredded cheese.

8. 8

   Return to oven for about 2 minutes to melt cheese.

9. 9

   Cut into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.