Cheese Rice Casserole
|Rice||1⁄2 Cup (8 tbs), uncooked|
|Grated carrots||3 Cup (48 tbs), or finely shredded (6 Large Pieces)|
|Eggs||2 , slightly beaten|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon (Or To Taste)|
|Ground black pepper||1⁄2 Teaspoon|
|Onion||1 Small, peeled and grated|
|Diced pasteurized process american cheese||1 1⁄2 Cup (24 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Margarine||2 Tablespoon, melted|
Cook rice according to package directions, but do not use salt.
In a large mixing bowl, combine cooked rice, carrots, eggs, evaporated milk, salt, pepper, onion, cheese and raisins; mix well.
Turn into a greased, shallow 2-quart baking dish.
In a small bowl, combine bread crumbs and margarine; toss.
Sprinkle crumbs over casserole.
Bake in a preheated 350-degree oven for 45 minutes, or until hot and bubbly.