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Cookbook Collection Vegetables

Representative image for Carrot-Rice Casserole
AI-generated representative image. See the image credit below.
RecipeVegetablesYield: 6 servingsCook time: 55 min

Carrot-Rice Casserole

Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 410. Vision transcription from the scanned page; needs review.

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Ingredients

  • 3 cups shredded carrots, peeled sweet potatoes, or parsnips
  • 1 cup water
  • 1/4 cup long grain rice
  • 1/4 cup sliced green onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups shredded American cheese (6 ounces)
  • 3/4 cup milk
  • 1 beaten egg

Instructions

  1. In a medium saucepan combine carrots, sweet potatoes, or parsnips; water; uncooked rice; green onion; salt; and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Do not drain. Stir in 1 cup of the cheese, the milk and the beaten egg.
  2. Transfer to a 10x6x2-inch baking dish. Bake in a 350° oven for 30 to 35 minutes or till set. Top with remaining cheese. Let stand about 5 minutes to melt cheese. Cut into squares.

Source and image provenance

Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.

Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.

Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.

BHG1989needs-reviewimage-source-ai-generatedimage-representative