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
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
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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.
Tips
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 % |
