Grated Carrot Casserole
Yield
6 servingsPrep
40 minCook
40 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
carrots
peeled |
|
| 1 | cup |
long grain rice
|
|
| 2 | tablespoons |
onions
minced |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | cups |
water
|
|
| ½ | pound |
american cheese
|
|
| 1 | cup |
milk
|
|
| 2 | each |
eggs
beaten |
|
| ⅛ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
carrots
peeled |
|
| 237 | ml |
long grain rice
|
|
| 3E+1 | ml |
onions
minced |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 473 | ml |
water
|
|
| 226.8 | g |
american cheese
|
|
| 237 | ml |
milk
|
|
| 2 | each |
eggs
beaten |
|
| 0.6 | ml |
nutmeg
|
|
Directions
Assemble and attach rotor slicer/shredder using coarse shredder cone (No 2).
Turn to speed 4 and shred carrots.
Combine carrots, rice, onion, salt, pepper, and water in large saucepan.
Bring to a boil, then reduce heat; cover and simmer 25 minutes.
Exchange coarse shredder coned for fine shredder cone (no 1).
Turn to speed 4 and shred cheese.
Combine cheese, milk, eggs, and nutmeg and pour over carrot, and rice mixture; mix well.
Place in 1½ quart casserole dish and bake at 350℉ (180℃) F for 30 to 40 minutes.
Serve immediately.
