Rice Carrot Casserole
8 Jun 2009
|Cooked brown rice||2 Cup (32 tbs)|
|Seasoned stock||2 Cup (32 tbs)|
|Shredded carrots||2 Cup (32 tbs)|
|Nutritional yeast||1 Tablespoon|
|Eggs||2 , beaten|
|Grated cheese||1 Cup (16 tbs)|
|Cooked pumpkin||2 Cup (32 tbs)|
|Minced onion||1⁄2 , pureed|
Blend all ingredients.
Turn into oiled casserole and set in pan of hot water.
Bake at 350Â° F. for about 45 minutes.
Difficulty Level:Very Easy
Rice Carrot Casserole Recipe