Rice-cheese casserole

Yield: 6 servings

Measure Ingredient
3 cups Grated carrots
2 cups Cooked rice
2 \N Eggs -- beaten
½ cup Light cream
1½ teaspoon Salt
¼ teaspoon Pepper
3 tablespoons Grated onion
2 cups Grated American cheese

Combine the carrots, rice, eggs, cream, salt, pepper, onion and 1½ cups cheese. Pour into a greased 1 ½-quart casserole. Sprinkle with the remaining cheese. Bake in a350 degree oven 50 minutes.

Serves 6. Recipe Source: THE ART OF JEWISH COOK Recipe By : Jennie Grossinger - "The Art Of Jewish

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