Cheese Bake

This recipe is taken from the 1979 Milk Calendar. If you are pinching pennies with Christmas shopping in mind then this budget-stretching savoury cheese and rice dish will be welcome. Served with a crisp salad, it's a quick and easy meal-in-a-dish.

  • Prep: 15 min
  • Cooking: 1 h
Yields 6 servings
cheese bake

Ingredients

  • 2 cups (500 mL) cooked rice
  • 3 cups (750 mL) shredded carrots
  • 2 cups (500 mL) shredded Canadian Cheddar cheese
  • 1/2 cup (125 mL) Milk
  • 2 eggs beaten
  • 2 tbsp (30 mL) finely chopped onion
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/2 cup (125 mL) sliced mushrooms
  • 6 thick tomato slices

Preparation

Combine rice, carrots, 1 1/2 cups (375 mL) cheese, milk, beaten eggs, onion, seasonings and mushrooms. Pour into a buttered 9-inch (23 cm) square baking dish. Top with tomato slices and sprinkle with remaining cheese.

Bake at 350 °F (180 °C) for 1 hour.

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Nutrition

Nutritional Information

per serving
Energy: 283 Calories
Protein: 15 g
Carbohydrate: 23 g
Fat: 15 g
Fibre: 2.2 g
Sodium: 849 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 30 % / 333 mg
Vitamin A: 61 %
Selenium: 32 %
Vitamin B12: 31 %
Folate: 28 %