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Monday, April 23, 2018

Carrot & Rice Casserole

From: Peak of the Market (Winnipeg, Manitoba, Canada, 11/15/2016)

2 cups (500 ml) milk
1 cup (250 ml) cooked rice
1 tablespoon (15 ml) brown sugar
1 teaspoon (5 ml) salt
5 medium carrots, shredded
2 eggs
3 tablespoons (45 ml) butter
1/3 cup (75 ml) bread crumbs

1. In a medium bowl, combine the milk, rice, sugar, salt, carrots and eggs. Pour the mixture into a well-buttered casserole dish.
2. Melt the butter in a pan, stir in the bread crumbs until well mixed. Sprinkle this mixture over the casserole.
3. Bake in a preheated 375ºF (190ºC) oven for 40 minutes or until the top is lightly browned.

Serves 6

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