Rice and Cheese Casserole Carrots and cheese create a great flavor combination in this easy-to-make side dish. Prep: 10 min Bake: 45 min 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 1. Heat oven to 350 F. Grease square pan, 8x8x2 inches. 2. Make rice as directed on package. Mix rice, cheese, carrots, onions, eggs and milk in pan. Sprinkle with bread crumbs. Drizzle with butter. 3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Makes 4 servings Nutritional Info Per 1 Serving: Calories 435 (Calories from Fat 215); Fat 24g (Saturated 14g); Cholesterol 170mg; Sodium 970mg; Potassium 410mg; Carbohydrate 38g (Dietary Fiber 3g); Protein 20g Diet Exchanges: 2 Starch; 2 High-Fat Meat; 2 Vegetable; 1 Fat ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.