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Creamy Carrot Rice Casserole




Source of Recipe


from gijane at rc


List of Ingredients




Creamy Carrot Rice Casserole

2 1/2 cups finely shredded carrots
2 cups cooked rice
2 eggs -- beaten
2 cups velveeta -- diced
1 15 oz can cream-style corn
1/4 cup half and half
2 tablespoons unsalted butter -- melted
2 tablespoons dried minced onion
1 teaspoon seasoned salt
1/2 teaspoon white pepper
In a large bowl, combine all ingredients. Spoon into a
buttered 3 quart baking dish. Bake, uncovered, at 350
degrees F. for 40 minutes or until set. Makes 4 servings.

Recipe